Broiled Halibut With Saffron Rice
Published February 21, 1987
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 halibut steaks, cut in half (about 1 ½ pounds)
Juice of 1 lime or lemon
1 tablespoon olive oil
¼ teaspoon saffron threads
1 cup dry white wine
2 shallots, minced
1 clove garlic, minced
1 jalapeno pepper, seeded and chopped
2 tablespoons butter
2 cups Arborio or short grain rice
Approximately 1 ½ quarts hot chicken or fish stock, or water
Coarse salt and freshly ground pepper to taste
¼ cup heavy cream
2 tablespoons chopped fresh chives
Nutritional analysis per serving (4 servings)
88 grams carbs; 290 milligrams cholesterol; 1203 calories; 20 grams monosaturated fat; 8 grams polyunsaturated fat; 17 grams saturated fat; 50 grams fat; 2 grams fiber; 1521 milligrams sodium; 85 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler. Wipe the halibut steaks dry with paper towels. Sprinkle with lime or lemon juice and olive oil. Set aside. Mix the saffron with the wine and set aside.
- Step 2
In a large skillet, soften the shallots, garlic and jalapena pepper in the butter. Add the rice and cook, stirring frequently, until the grains are opaque. Pour in the saffron wine mixture and bring to boil, stirring.
- Step 3
Turn down heat and add a cup of stock or water. Simmer over low heat, stirring occasionally. As the liquid evaporates, add more. Season with salt and pepper to taste. Continue adding liquid and stirring for about 20 minutes, or until the rice is al dente. The liquid should be absorbed; the rice should be creamy.
- Step 4
While the rice is cooking, broil the halibut steaks. If they are done before the rice, keep warm.
- Step 5
Add the cream to the rice, stir thoroughly over low heat and correct seasoning. Place half a halibut steak on each plate, plus a serving of rice. Sprinkle with chives and serve.
Private Notes
Comments
I only made the rice, to go with salmon baked in harissa oil. The rice was wonderful: I always have hot water in my electric tea kettle for risotto, and that worked well with this. I halved the recipe, used a little more wine than called for, and finished it with parsley, fennel fronds and a little chopped green onion. Very tasty.