Halibut With Saffron Sauce

Recipe Ingredients

		Halibut
2		Halibut filets - (6 oz ea)
		Flour - mixed with
1		Salt - and with
1		Freshly-ground black pepper - for coating fish
2 tablespoons	30ml	Vegetable oil
		Sauce
1		Clam juice - (6 oz)
1		Saffron - (small)
		Juice of 1/2 lemon
1/2 cup	118ml	Heavy cream
		Zest of 1/2 lemon
1 teaspoon	5ml	Finely-chopped fresh parsley
1 tablespoon	15ml	Cornstarch - mixed with
1 tablespoon	15ml	Water

Recipe Instructions

Combine the flour, salt and pepper in a mixing bowl. Dredge the halibut filets in the flour mixture. Place two tablespoons of vegetable oil in a heavy saute pan over medium-high heat. Add the floured-seasoned halibut and cook for two to three minutes on each side, until done.

For the Saffron Sauce: In a small saucepan, bring clam juice, saffron and lemon juice to a boil. Simmer for 25 to 30 minutes. Add cornstarch and cook for five minutes. Add cream and cook for three minutes.

Place the halibut on warm serving plates and top with the saffron sauce. Serve with fresh seasonal vegetables and rice or potatoes.

This recipe yields 2 servings.

Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV

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