Best 4 Poached Halibut With Saffron Orange Aïoli Recipes
Poached halibut is a classic dish that is both elegant and easy to prepare. The delicate flavor of the halibut is perfectly complemented by the saffron in the aïoli sauce. The result is a dish that is both refined and satisfying. If you are looking for a special occasion meal that is sure to impress your guests, poached halibut with saffron orange aïoli is the perfect choice.
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HALIBUT FILLETS WITH CREAMY SAFFRON SAUCE
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
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 ORANGE AïOLI
Categories Condiment/Spread Sauce Egg Quick & Easy Orange Saffron Gourmet
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- Stir together saffron and water in a small bowl until saffron begins to dissolve (threads will still be intact). Transfer saffron mixture to a food processor along with remaining ingredients except oil, then pulse until combined. With motor running, add oil in a thin, steady stream until aïoli is thickened and emulsified. Transfer to a bowl and chill, covered, until ready to use.
Tips:
- To ensure the halibut is cooked evenly, use a large skillet or pan that allows the fish to lay flat without crowding.
- Do not overcrowd the pan with halibut fillets, as this will prevent them from cooking evenly.
- Gently move the pan back and forth over the heat to prevent the halibut from sticking to the bottom.
- To check if the halibut is cooked, insert a fork into the thickest part of the fish. If the flesh flakes easily and is opaque throughout, the halibut is done.
- The cooking time for halibut will vary depending on the thickness of the fillets, so adjust the cooking time accordingly.
- Serve the halibut immediately with the saffron-orange aioli, steamed vegetables, and your favorite sides.
Conclusion:
This poached halibut recipe with saffron-orange aioli is a delicious and elegant dish that is perfect for a special occasion. The halibut is cooked gently in a flavorful poaching liquid infused with saffron and orange zest, resulting in tender and succulent fish. The saffron-orange aioli adds a rich and creamy flavor to the dish, while the steamed vegetables provide a healthy and colorful accompaniment. Serve this dish with your favorite sides, such as roasted potatoes or rice, and enjoy a delicious and satisfying meal.
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