Recipe by JanuaryBride
A delightful, easy, yet FANCY meal. Perfect for a romantic occasion! I received this recipe at a cooking class by Chef Antoine Moussali from Andria's Countryside Restaurant in Edwardsville, Illinois. He suggests this with a side of Sauteed Broccoli Rabe (I have posted that recipe as well).
Top Review by Dr. Jenny
Who could ask for a faster, easier to prepare rich sauce? This worked great since I was in a hurry and didn't feel like doing a lot of prep. It took my sauce a lot longer to thicken up than 30 mins on medium low. I ended up having to turn up the heat in order to eventually get it to the right consistency. We both thought the sauce tasted really good---very rich and dessert-ish. However, we were not that keen on the pairing with the fish. The sauce is definitely good, I just need to think of another use for it. Thanks!
- 12 ounces halibut, cut into 3oz pieces
- 1 pint heavy whipping cream
- 1 pinch saffron
- 1 vanilla bean
- 1 tablespoon butter
- 1 tablespoon olive oil
Directions See How It's Made
- Wash the halibut and wrap in paper towels to dry thoroughly.
- Place cream and saffron in a small saucepan and heat on medium-low.
- Cut vanilla bean down the middle (lengthwise) and remove beans (the little black things) by sliding a butter knife down the length of the pod. Place beans AND pod into cream.
- Simmer cream for 20-30 minutes, stirring occasionally, until reduced to a thick cream sauce. If you do not want overpowering vanilla flavor, remove the vanilla pod after 10 minutes.
- Melt butter together with olive oil over med-high heat in a non stick pan.
- Sear halibut (cooking approximately 2-3 minutes on each side) until cooked. . .watch for the side of the fish to turn white (instead of translucent) and that's when it's done.
- Place two pieces of fish on each plate (propping one piece on the other) and drizzle a fair amount of sauce on and around the fish.