Broiled Halibut With Saffron Rice

By Moira Hodgson

Total Time
30 minutes
Rating
4(20)
Notes
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Featured in: FOOD; SPARE NO EXPENSE, AND ADD THE SAFFRON

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Ingredients

Yield:4 servings
  • 2halibut steaks, cut in half (about 1½ pounds)
  • Juice of 1 lime or lemon
  • 1tablespoon olive oil
  • ¼teaspoon saffron threads
  • 1cup dry white wine
  • 2shallots, minced
  • 1clove garlic, minced
  • 1jalapeno pepper, seeded and chopped
  • 2tablespoons butter
  • 2cups Arborio or short grain rice
  • Approximately 1½ quarts hot chicken or fish stock, or water
  • Coarse salt and freshly ground pepper to taste
  • ¼cup heavy cream
  • 2tablespoons chopped fresh chives
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1201 calories; 50 grams fat; 17 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 8 grams polyunsaturated fat; 87 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 85 grams protein; 1506 milligrams sodium

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

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    While the rice is cooking, broil the halibut steaks. If they are done before the rice, keep warm.

  5. 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.

Ratings

4 out of 5
20 user ratings
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Anne

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.

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