Halibut with Orange Saffron Sauce and Tomato Avocado Salsa

Halibut with Orange Saffron Sauce and Tomato Avocado Salsa
Cook / Prep Time: 45 min

Saffron is a very popular spice used in seafood cooking.  You can find saffron in you local Indian market. – Jen

 

Serves 3

* This recipe has a many steps but is well worth it!

3 Halibut fillets (6 oz each)
3 slices of Prosciutto
½ tsp paprika, salt and pepper 

Orange Sauce:

1 cup Orange juice
1 cup White wine
2 Hot Red or Green chili (seeded and chopped)
1 tbsp Brown sugar
½ tsp Saffron threads
1 tsp Orange zest
¼ tsp salt

Salsa:

1/4 cup Red onion (finely chopped)
1 clove Garlic (minced)
1 Tbsp Lime juice
½ cup Cherry Tomatoes (quartered)
1 Tbsp Olive oil
1 Tbsp Parsley (chopped)
Salt and Pepper
½ ripe Avocado

 

 

  • Start by making the sauce. In a small saucepan bring orange juice, wine, chilies, sugar, saffron and salt to a boil over medium heat. Reduce heat to low, and simmer uncovered until reduced to a 1/2 cup. (Approx 30 mins).
  • Strain through a fine sieve into a small bowl, pressing on solids. Stir in the orange zest and set aside. This sauce can be made ahead of time.
  • Make the salsa. Combine the red onion, garlic and lime juice. Cover and set aside for 30 mins.
  • Just before serving the salsa, add the tomato, olive oil, parsley, salt and pepper. Peel and pit the avocado. Dice the avocado and fold it into the salsa mix.
  • Cut each halibut fillet in half lengthwise. Lay slices on their side. Curving each, fit inot each other to form a tight round.
  • Halve the prosciutto lengthwise, then wrap securely around the edges of the halibut to encase them. Secure with 2 small wood (presoaked) or meatl skewers.
  • Season halibut bundles with paprika, salt and pepper.
  • Preheat a greased grill to medium high heat.
  • Grill fish bundles for 5 mins per side with the cover closed.
  • Pour a small pool of the orange saffron sauce on plate. Place halibut bundle on top of the sauce. Top each fish bundle with the tomato avocado salsa. 

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