Best 5 Ingredient Pan Seared Halibut With Artichoke Hearts And Saffron Broth Recipes

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SAFFRON HALIBUT PACKETS



Saffron Halibut Packets image

Provided by Roger Mooking

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 18

2 teaspoons saffron threads
1 tablespoon white wine
4 (6-ounce) skinless halibut fillets
1 1/2 tablespoons capers, drained and rinsed
2 carrots, thinly sliced on the bias
Zest and juice of 1 orange
1/4 cup white wine
1 tablespoon butter
Kosher salt
Bunch green onions, top 1/3 sliced for garnish, and middle 1/3 kept whole*
Freshly ground black pepper
1 tablespoon butter
Bunch green onions, whites portion only, smashed and coarsely chopped
1 clove garlic, chopped
1 teaspoon saffron threads
2 cups parboiled (long grain) rice
4 cups water
Kosher salt

Steps:

  • For the tea: Add the saffron threads to the white wine, and let the flavors steep for 10 minutes.
  • For the packets: Preheat the oven to 400 degrees F.
  • Place the fillets onto a plate, and stain each one with a few steeped saffron threads from the tea, and refrigerate for 15 to 20 minutes.
  • In a medium saute pan, pour in the remaining saffron tea, capers, carrots, orange zest, orange juice, and white wine. Bring the ingredients up to a simmer, and cook until the carrots are slightly tender, approximately 2 minutes. Stir in the butter, and season with salt, to taste, and remove the pan from the heat.
  • Tear off 4 pieces of foil or parchment paper large enough to wrap up each fish fillet and vegetables (not too tight.)
  • Place the whole green onion pieces in the center of the parchment. Lay a bed of carrot mixture over the whole green onions. Season the halibut with salt, and pepper, to taste, and place the fillets over the carrot mixture. Spoon the remaining sauce, and carrots over the fish, and fold up the parchment edges (not too tight), creating a sealed packet.
  • Set the packets on a sheet tray, and bake until the fish is just cooked through, approximately 10 minutes.
  • Once cooked, open the packets, and garnish the halibut with the green onion slivers.
  • In a pot, melt the butter over medium heat, add the green onion whites, and garlic, and sweat until tender. Add in the saffron threads, and stir.
  • Stir in the rice, ensuring the grains are well coated with the saffron-butter mixture.
  • Pour in the water, and stir to combine.
  • Bring the cooking liquid to a boil, cover, and reduce the heat to a simmer.
  • Cook the rice until the rice is fully cooked, about 25 minutes.
  • Season the rice with salt, to taste.

HALIBUT IN ARTICHOKE AND TOMATO BROTH



Halibut in Artichoke and Tomato Broth image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil, plus 3 tablespoons
4 (6-ounce) halibut fillets
1/4 teaspoon salt, plus more for seasoning fish
1/4 teaspoon freshly ground black pepper, plus more for seasoning fish
2 shallots, sliced into thin rounds
2 cloves garlic, minced
1 pound frozen artichokes, thawed
1/2 cup white wine
1 1/2 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
1/2 teaspoon minced fresh thyme leaves

Steps:

  • Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
  • In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
  • Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.

MUSSELS IN SAFFRON BROTH



Mussels in Saffron Broth image

Provided by Food Network

Categories     appetizer

Time 1h10m

Number Of Ingredients 12

2 medium onions, peeled and julienne
2 tablespoons olive oil
1 to 2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, peeled and sliced
1 1/2 cups dry white wine
2 12 cups clam juice or fish stock
1 cup tomato sauce
1 sprig fresh thyme
1 teaspoon saffron strands
3 pounds small black mussels, scrubbed and de-bearded
1 bunch flat leaf parsley leaves, washed and chopped

Steps:

  • Heat 1 tablespoon of the olive oil in a large, heavy bottomed sauce pan over moderate heat, and add 1/2 the onions, salt and pepper. Saute briskly until slightly golden, about 8 to 10 minutes, and add the garlic. Cook and additional minute, then add the white wine and reduce to half. Add thyme, saffron, clam juice or fish stock, and tomato juice and bring to a boil, then reduce to a simmer and cook over low heat about 10 minutes. Strain and reserve.
  • Working in batches or in more than one pan, heat the remaining olive oil over high heat and add the remaining onion. Saute briefly, stirring occasionally, until onions are beginning to color, about 4 minutes. Add mussels to pan, keeping them in 1 layer, and saute 1 to 2 minutes, then add a proportionate amount of broth. Bring to a boil, reduce immediately to a simmer and cook, covered, for 3 to 5 minutes or until all the mussels are opened. Toss in parsley and serve on shallow soup plates with about a cup of broth per serving.

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