Top-ranked recipe named "Poached Halibut in Saffron Broth"
Try this Poached Halibut in Saffron Broth recipe, or contribute your own. "Garlic" and "Seafood" are two tags used to describe Poached Halibut in Saffron Broth.
This is a lovely, simple dish. The saffron in the poaching stock turns the fish a beautiful golden color. Be sure to keep the stock just at a simmer as you poach the fish, so that it doesnt toughen, but remains succulent. After such a lowfat main course, indulge in a slice of Chocolate Almond Cheesecake guilt-free. In a large saute pan over high heat, bring the white wine, stock, garlic, onion, carrot, saffron, ground cumin, bay leaf, salt, and pepper to a boil. Turn the heat down, and when the mixture has reached a simmer, add the halibut. Cook for 3 to 5 minutes on each side for a fillet 1 inch/2.5 cm thick. Remove the fish with a slotted spoon. Serve the halibut with steamed rice and drizzle with some of the poaching liquid. (The remaining liquid may be strained and frozen for later use.) Serves four. Copyright c 1996 Pacific Harbor Publishing, L.L.C., All Rights Reserved Recipe by: Caprials Cafe--on PBS TV Sent to me by "Jack C. Elvis"
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