Herb Crusted Halibut in Saffron Broth

Adapted loosely from Simply Organic

Most recipes call for a tablespoon of herbs, but it’s never possible to buy just what you need. You have to buy a tied bundle and often it’s easy to use what you need and let the rest turn slimy. Ugh. This recipe came about because I had a few bundles of things left over and wanted to use them. The result was divine! I served this dish alongside whole wheat pasta, but rice would also be a nice accompaniment.

  • 1/2 cup chopped flat-leaf (Italian) parsley
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped basil leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 4-6 oz. halibut filets
  • 2 tablespoons olive oil
  • 1 cup chicken or vegetable stock
  • Generous pinch saffron threads
  • 2 garlic cloves, minced
  • 1/2 cup carrots, thinly sliced
  • Combine parlsey, mint, basil, salt and pepper on a large dinner plate. Mix together until evenly distributed. Place the halibut filets on the plate, pressing gently to coat each side with the herb mixture.
  • Heat the oil in a large skillet over medium-high heat. Place fish in the oil and allow to cook for about 3-4 minutes, or until lightly browned on one side. Turn the fish over, add the broth, garlic and saffron to the pan and allow to boil gently. Cook for 2 minutes, then add the carrots and cook for another 3 minutes. Carrots should be tender and fish should be opaque throughout. Remove the skillet from the heat.
  • Serve the fish in shallow bowls with a generous helping of the flavorful broth.
  • Quick Tips
  • 1. If you prefer, you can use salmon or another mild, firm fish.
  • 2. A variation of this dish is a menu item at the author’s restaurant, Flea St. Cafe in Menlo Park, CA. She serves it over buttermilk mashed potatoes. Sounds yummy but not quite as healthy, of course.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

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