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    You are in: Home / Recipes / Saffron-Scented Halibut with Spinach, Zucchini and Tomato Recipe
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    Saffron-Scented Halibut with Spinach, Zucchini and Tomato

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    PollyB's Note:

    Have plenty of coarse country bread on hand to soak up the flavorful juices on the plate.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the vegetables

    Directions:

    1. 1
      In a small bowl, whisk together the juice of 1 lemon, the olive oil and saffron.
    2. 2
      Season the fish fillets with coarse salt and pepper.
    3. 3
      Place in a nonaluminum dish in a single layer.
    4. 4
      Pour the oil mixture over the fish and turn to coat.
    5. 5
      Cover and refrigerate for 1 to 2 hours.
    6. 6
      Preheat an oven to 450 degrees.
    7. 7
      Spray a roasting pan with nonstick cooking spray and place in the oven until it is hot, about 5 minutes.
    8. 8
      Sprinkle a little coarse salt on the bottom of the hot pan.
    9. 9
      Lift the fish fillets from the marinade, reserving the marinade, and place them, skin sides down, on the hot pan.
    10. 10
      Roast until opaque throughout when pierced with a knife, 7 to 10 minutes.
    11. 11
      Meanwhile, prepare the vegetables: In a large nonaluminum sauté pan over medium-high heat, warm the olive oil.
    12. 12
      Add the shallots and sauté until they begin to soften, 2 to 3 minutes.
    13. 13
      Add the saffron and continue to cook until the shallots are soft, about 4 minutes more.
    14. 14
      Transfer about 1 tbsp.
    15. 15
      of the shallots to a small dish and set aside.
    16. 16
      Increase the heat under the sauté pan to high.
    17. 17
      Working in 3 batches, add the spinach leaves to the shallots remaining in the pan.
    18. 18
      Saute, tossing constantly, until the spinach is wilted but still bright green, 4 to 5 minutes.
    19. 19
      Transfer to a plate, season with coarse salt and pepper, and keep warm.
    20. 20
      Place the sauté pan over medium heat and add the reserved shallots.
    21. 21
      Add the zucchini and cook, stirring occasionally, until it begins to soften, 2 to 3 minutes.
    22. 22
      Add the tomatoes and cook, stirring, until the tomatoes begin to soften, 3 to 4 minutes.
    23. 23
      Add the reserved marinade, increase the heat to high, and cook until the sauce is slightly thickened and the vegetables are just tender, 5 to 7 minutes more.
    24. 24
      Season with coarse salt, pepper and lemon juice.
    25. 25
      Mound a portion of the spinach in the center of each individual plate.
    26. 26
      Top each with a fish fillet and spoon the zucchini mixture over the fish.
    27. 27
      Dust the fish and the plate with the parsley.
    28. 28
      Cut the remaining lemon into wedges and divide among the plates.

    Ratings & Reviews:

    • on May 07, 2005

      55

      Don't be intimidated with the many steps. This recipe's timing works very well if you cut up / lay out your ingredients beforehand. I didn't have shallots so I used a mix of white onion and garlic. What a wonderful dish. A light but distinct taste - paired well with a white-wine vegetable soup.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Saffron-Scented Halibut with Spinach, Zucchini and Tomato

    Serving Size: 1 (570 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 618.7
     
    Calories from Fat 211
    34%
    Total Fat 23.4 g
    36%
    Saturated Fat 3.3 g
    16%
    Cholesterol 130.3 mg
    43%
    Sodium 290.8 mg
    12%
    Total Carbohydrate 13.3 g
    4%
    Dietary Fiber 4.7 g
    19%
    Sugars 3.1 g
    12%
    Protein 89.0 g
    178%

    The following items or measurements are not included:

    fresh flat-leaf parsley

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