| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Seafood | 4 | Servings | |
INGREDIENTS
| 1/2 | c | White wine |
| 1 | c | Fish stock or vegetable stock |
| Or canned vegetable stock | ||
| 3 | Garlic cloves, chopped | |
| 1 | sm | Onion, coarsely chopped |
| 1 | sm | Carrot, coarsely chopped |
| 1 | pn | Saffron |
| 1/4 | ts | Ground cumin |
| 1 | Bay leaf | |
| A pinch salt | ||
| 1/4 | ts | Freshly ground black pepper |
| 4 | Halibut fillets | |
| =(about 6 ounces/185 g each) |
INSTRUCTIONS
This is a lovely, simple dish. The saffron in the poaching stock turns the fish a beautiful golden color. Be sure to keep the stock just at a simmer as you poach the fish, so that it doesn't toughen, but remains succulent. After such a lowfat main course, indulge in a slice of Chocolate Almond Cheesecake guilt-free. In a large saute pan over high heat, bring the white wine, stock, garlic, onion, carrot, saffron, ground cumin, bay leaf, salt, and pepper to a boil. Turn the heat down, and when the mixture has reached a simmer, add the halibut. Cook for 3 to 5 minutes on each side for a fillet 1 inch/2.5 cm thick. Remove the fish with a slotted spoon. Serve the halibut with steamed rice and drizzle with some of the poaching liquid. (The remaining liquid may be strained and frozen for later use.) Serves four. Copyright c 1996 Pacific Harbor Publishing, L.L.C., All Rights Reserved Recipe by: Caprial's Cafe--on PBS TV Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could check them out for formatting errors, originally posted to Prodigy. By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997
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