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Saffron Halibut Packets served with Saffron Rice and Sautéed Peppers
Serves 4
Saffron Halibut Packets
» Four 6 oz (175 g) skinless halibut fillets
» Saffron Tea
» 2 carrots, thinly sliced on a bias
» 1 1/2 tbsp (22.5 mL) capers,
drained and rinsed
» 1/4 cup (60 mL) white wine
» Zest and juice of 1 orange
» 1 tbsp (15 mL) butter
» 1 bunch green onions, top third sliced for
garnish, mid third kept whole, bottom
whites reserved for rice
» Salt and pepper to taste
1 Place fillets on a plate, stain each with a few threads of saffron from the Saffron Tea, leave in some of the threads, refrigerate for 15 to 20 minutes.
2 Preheat oven to 400°F (200°C).
3 In a sauté pan, add Saffron Tea with carrots, capers, white wine and orange zest and juice. Simmer until carrots are slightly tender, approx. 2 minutes. Add butter, season with salt, stir, remove from heat.
4 Prepare 4 pieces of parchment paper or foil large enough to wrap the fish. Place whole green onion pieces in centre of paper or foil; layer carrot mixture over green onion. Season halibut with salt and pepper, place over carrot mixture. Spoon vegetable sauce over fish, fold in the edges, creating a sealed packet.
5 Place packets on a baking tray with seams of the package down and bake in oven until fish is cooked through, approximately 10 minutes. Once cooked, open packets and garnish with green onion slices.
Saffron Rice
» 1 tbsp (15 mL) butter
» Reserved green onion whites, smashed
and roughly chopped
» 1 clove garlic, chopped
» 1 tsp (5 mL) dried saffron
» 2 cups (500 mL) parboiled long grain
white rice
» 4 cups (1 L) cold water
» Salt
1 In a pot, melt butter over medium heat; add reserved green onion whites and garlic, and sweat until tender. Add saffron, stir. Add rice, stir to coat rice with saffron. Add water and stir.
2 Bring to a boil, cover, reduce heat to a simmer. Cook 25 minutes until rice is cooked. Season with salt.
Saffron Tea
» 2 tsp (10 mL) saffron
» 1 tbsp (15 mL) dry white wine
1 Add saffron to white wine and steep for 10 minutes. Leave saffron in the wine.
Sauted Peppers » 2 tbsp (30 mL) olive oil
» 1 clove garlic, chopped
» 1 green chili, sliced, seeds removed
» 1 red bell pepper, julienned
» 1 orange bell pepper, julienned
» 1 yellow bell pepper, julienned
» 1/4 red onion, sliced
» Zest and juice of 1 lemon
» Salt
1 In a saut pan, add 1 tbsp (15 mL) of olive oil, sweat garlic and green chili over medium heat. Add peppers and saut for 1 minute. Add red onion + lemon zest saut until slightly tender. Remove from heat, season with salt and drizzle with lemon juice + remaining olive oil.
To serve: Place rice on the centre of plate. Remove halibut and all its contents, place on top of rice. Place Sauted Peppers all around plate and serve hot.
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