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Preparation time
30 minutes
Total time:
1 hour
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Ingredients
Fish
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1.25 mL (½ tsp.) each of salt and freshly ground pepper
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4 halibut fillets
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5 mL (1 tsp.) olive oil
Mixed Citrus Salad
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6 citrus fruits to taste
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15 mL (5 tsp.) olive oil
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1 lime juice
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10 mL (2 tsp.) honey
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15 mL (5 tsp.) apple cider vinegar
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2.5 mL (½ tsp.) pink peppercorns
White Wine Saffron Sauce
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3 shallots, minced
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2.5mL (½ tsp.) paprika
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15 mL (1 tbsp.) butter
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375 mL (1½ cups) white wine
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375 mL(1½ cups) fish stock
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375 mL (1½ cups) 15% M.F. cooking cream
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2.5mL (½ tsp.) saffron
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Directions
Mixed Citrus Salad
- Combine all ingredients in a mixing bowl.
- Set aside in refrigerator.
White Wine Saffron Sauce
- In a skillet over medium-high heat, melt butter, then sauté the shallots with the saffron and paprika.
- Add wine, bring to a boil, and reduce to about 125 mL (½ cup) of liquid.
- Add fish stock, bring to a boil, and reduce to about 125 mL (½ cup) of liquid.
- Add cream, bring to a boil, and continue cooking for 5 minutes.
Fish
- Preheat oven to 450°F (230°C).
- Season fish with salt and pepper.
- Heat oil in a skillet over high heat and quickly sear fillets on each side.
- Transfer to a baking dish and bake for 4 minutes.
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