Best Fish In A Hot Saffron And Ginger Tomato Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HALIBUT FILLETS WITH CREAMY SAFFRON SAUCE



Halibut Fillets With Creamy Saffron Sauce image

If your experience with saffron is that it fades into the background, you have not been cooking with real saffron. There is no easier way to remedy this than to stir it into an uncooked, yogurt-based sauce in which it plays a leading role. (A touch of mild Aleppo pepper is a fine addition, but a pinch of cayenne - just enough to give a suspicion of its presence - also does nicely.) I like this concoction, which takes just a couple of minutes to prepare, with halibut or other mild fish. The halibut can be lightly poached in butter (you don't need much!) or, if you prefer, steamed or baked with no fat, until just tender.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 cup yogurt, preferably full-fat
Salt and pepper
Large pinch Aleppo pepper or small pinch cayenne
1 shallot, peeled and minced
1/2 teaspoon saffron threads
Juice of 1/2 lemon, or more to taste
2 pounds halibut fillet, in 2 or 4 pieces
2 tablespoons butter

Steps:

  • In a small bowl, whisk yogurt together with salt, pepper, Aleppo pepper or cayenne, and shallot. Rub saffron between your fingers to crush it, then stir it into yogurt mixture. Let sit for about 20 minutes (or covered and refrigerated for up to 2 hours). Just before serving, add juice, taste, and adjust seasoning.
  • Sprinkle halibut with salt and Aleppo pepper or cayenne. Put butter in nonstick skillet large enough to hold halibut, and turn heat to medium. When the butter melts, add fish, and cook gently, turning once or twice, until a thin bladed knife meets little resistance when inserted into the thickest part, generally less than 10 minutes.
  • Serve fish hot, warm, or at room temperature, with the sauce spooned over it.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 6 grams, Sodium 740 milligrams, Sugar 4 grams, TransFat 0 grams

SAFFRON FISH WITH RED PEPPERS AND PRESERVED LEMON



Saffron Fish With Red Peppers and Preserved Lemon image

This very flexible recipe is often served by Moroccan Jews and their descendants. Many who moved to France, for example, tend to prepare it with preserved lemons and olives. Others living in Jerusalem, like Danielle Renov, author of "Peas, Love & Carrots" (Mesorah Publications, 2020), might incorporate more spice. (Ms. Renov omits the saffron for Passover.) With the addition of red peppers and tomatoes coming from the Americas, it became the rich Moroccan dish it is today. Traditionally made with white fish, it also works with salmon or shad. Serve this as an appetizer, symbolic of the wish for abundance. Assemble it in the morning and cook it just before serving, or eat the fish at room temperature. For a main course, add quinoa or couscous to soak up the flavorful juices.

Provided by Joan Nathan

Categories     dinner, seafood, appetizer, main course

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 13

A few pinches to 1/2 teaspoon saffron strands
2 tablespoons olive oil
3 red bell peppers, trimmed, quartered, seeded, then halved crosswise
1 large red or yellow onion, diced
2 tomatoes, diced
6 garlic cloves, peeled and left whole
1 bunch cilantro, leaves and delicate stems separated and chopped
Kosher salt and coarsely ground black pepper
8 skinless fish fillets (about 4 ounces each), such as salmon, sea bass, striped bass, whitefish or rockfish
1 teaspoon ground sweet paprika
1/2 teaspoon red-pepper flakes (optional)
1/4 cup pitted kalamata or green Moroccan olives
1 preserved lemon, rinsed, chopped (peel and flesh) and seeded (or the juice of 1 fresh lemon)

Steps:

  • Pour 2 cups of boiling water into a bowl and sprinkle with the saffron strands. Use a spoon to press the saffron strands against the side of the bowl to release the flavor. Cover the bowl with a plate and set aside.
  • Heat the oil in a large skillet over low. Add the bell peppers, onion, tomatoes, garlic and cilantro stems, and season to taste with salt and pepper. Increase the heat to medium-high and cook for about 5 minutes, stirring occasionally, until the onion is transparent.
  • Nestle the fish into the vegetables, sprinkle with the paprika, red-pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Pour the prepared saffron water over everything. (You can do all of this in advance 1 day in advance, and refrigerate until ready to finish.)
  • When ready to cook, add the olives and preserved lemon (if using - but if using fresh lemon, that will come in Step 5). Bring the mixture to a boil over high, reduce to low, cover the pan and simmer for 15 to 20 minutes, basting the fish every 5 minutes. Sprinkle with the cilantro leaves during the last few minutes of cooking.
  • Taste for seasoning and serve, setting the fish on top of the vegetables. Sprinkle with fresh lemon juice, if not using the preserved lemon. Serve warm or at room temperature.

FISH IN A HOT SAFFRON AND GINGER TOMATO SAUCE



Fish in a Hot Saffron and Ginger Tomato Sauce image

Categories     Sauce     Fish     Ginger     Tomato     Saffron     Simmer

Yield serves 2

Number Of Ingredients 9

2 whole fish (about 3/4 pound each) or about 1 pound fillets
3 cloves garlic, chopped
1 chili pepper, finely chopped
2-3 tablespoons extra-virgin olive oil
1 pound ripe tomatoes, peeled and chopped
Salt and pepper
1 1/2 teaspoons sugar
1/4 teaspoon crushed saffron threads or powdered saffron
1 1/4 inches fresh gingerroot, grated or crushed in a garlic press to extract the juice (do small pieces at a time)

Steps:

  • Have the whole fish (if using) scaled and cleaned but leave the heads on.
  • In a frying pan, heat the garlic and the chili in the oil for moments only, until they soften. Add the tomatoes, salt, pepper, sugar, saffron, and ginger, and simmer 10 minutes.
  • Put the fish in the pan with the tomato sauce and simmer until done to your liking-about 3-6 minutes for fillets and about 6-10 minutes for whole fish (turning the whole fish over once), until the fish flakes but is still slightly underdone.

Related Topics