Halibut With Saffron Vanilla Cream Sauce

READY IN: 35mins
Recipe by jenne

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!

Ingredients Nutrition


  1. Wash the halibut and wrap in paper towels to dry thoroughly.
  2. Place cream and saffron in a small saucepan and heat on medium-low.
  3. 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.
  4. 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.
  5. Melt butter together with olive oil over med-high heat in a non stick pan.
  6. 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.
  7. 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.

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