Saffron Halibut Packets with Sautéed Peppers

Makes 4

Lisa Free

Amazing, sophisticated meal. I served with scallops on top of risotto. Fantastic!

ingredients

Saffron Tea

Saffron Halibut Packet

4 x 6 oz skinless halibut fillets
Saffron Tea
1 tbsp butter
1 1/2 tbsp capers, drained and rinsed
2 carrots, thinly sliced on a bias
zest and juice of 1 orange
1/4 cup white wine
1 bunch green onion, top 1/3 sliced for garnish, mid 1/3 kept whole, bottom whites reserved for rice
salt

Sautéed Peppers

Saffron Tea

Add saffron to white wine and steep for 10 minutes.

Halibut Packets

1
1. Preheat oven to 400F.
2
2. Place fillets on a plate, stain each fillet with a few threads of saffron, from Saffron Tea, refrigerate for 15-20 minutes.
3
3. In a sauté pan, add remaining Saffron Tea, capers, carrots, zest and juice of orange and white wine.
4
4. Bring up to a simmer; cook until carrots are slightly tender, approximately 2 minutes.
5
5. Add butter, season with salt, stir and remove from heat.
6
6. Prepare 4 pieces of parchment paper or foil large enough to wrap fish.
7
7. Place whole green onion pieces in centre of parchment paper.
8
8. Lay a bed of carrot mixture over whole green onion pieces.
9
9. Season halibut with salt and pepper, place over carrot mixture.
10
10. Spoon remaining sauce and carrots over fish, fold edges, creating a sealed packet.
11
11. Place packets on a tray, bake in oven until fish is cooked through, approximately 10 minutes.
12
12. Once cooked, open packets and garnish with green onion slices.

Sautéed Peppers

1
1. In a sauté pan, add 1 tablespoon of olive oil, sweat garlic and green chili over medium heat.
2
2. Add peppers and sauté for 1 minute.
3
3. Add red onions, lemon zest and sauté until slightly tender.
4
4. Remove from heat, season with salt, drizzle with lemon juice and remaining 1 tablespoon of olive oil.

Source: Everyday Exotic 1014