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Halibut with Saffron-Tomato Sauce and the Brave New World of Selling Books Deconstructed

Posted by Peggy on September 24, 2015

Halibut with Tomato-Saffron Sauce
Recipe: Halibut with Tomato-Saffron Sauce


  • 1/2 teaspoon saffron threads
  • 1/8 cup lemon juice plus 1/3 cup fish stock
  • 2, 8 ounce halibut fillets (2-inch thick)
  • White flour as needed
  • Extra virgin olive oil, as needed
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon finely chopped shallot
  • 1 large, ripe tomato, chopped
  • 1 1/2 tablespoons capers


  1. Stir saffron threads in lemon juice. Lightly season fleshy side of halibut with kosher salt and freshly ground pepper. Dust top and bottom of halibut fillets with flour, shaking off excess.
  2. Heat heavy-bottomed skillet over medium-high heat. When pan is hot, add 2 tablespoons olive oil, or enough to generously coat bottom of pan.
  3. Pan fry halibut, flesh side down, until golden brown, about 5 minutes, depending on thickness of fillet, adjusting heat as necessary so fish sizzles but does not smoke and burn. (Do not shake pan as fish fries; you want a crisp brown crust.)
  4. Meanwhile, with a spatula, flip fish when flesh is golden, and cook, skin side down, until halibut is just opaque in the center, an additional 4-6 minutes. Drain on a plate lined with paper towels.
  5. While skillet is hot, deglaze with lemon-saffron mixture, whisking continuously 30 seconds. Reduce heat to medium and stir in butter, garlic and shallot. Cook 3 minutes, stirring occasionally, or until shallots are transparent, then stir in tomatoes and capers and heat an additional minute.
  6. Spoon sauce over halibut and serve.

NOTE: Rice or orzo pasta would be the perfect accompaniment to mop up the savory sauce.

Cooking time: 30 minute(s)

Number of servings (yield): 2

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