Halibut Fillets With Creamy Saffron
Posted by: jack Wed, 7 Apr 2004, at 7:01 a.m.
Source: New York Times
1 cup yogurt, preferably full-fat
Salt and pepper
Large pinch Aleppo pepper or small pinch cayenne
1 shallot, peeled and minced
1/2 teaspoon saffron threads
Juice of 1/2 lemon, or more to taste
2 pounds halibut fillet, in 2 or 4 pieces
2 tablespoons butter.
1. 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.
2. 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.
3. Serve fish hot, warm, or at room temperature, with the sauce spooned over it.
Yield: 4 servings.