Baked Halibut, Saffron Broth over Mashed Potatoes w/Tomato olive Recipe

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Baked Halibut, Saffron Broth over Mashed Potatoes w/Tomato olive
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  1. In a saucepan heat olive oil and saute onions until translucent, about 4 minutes. Add garlic and cook another 1 to 2 minutes. Add tomatoes, tomato paste and olives and cook until sauce is thick and most liquid has evaporated. Season with herbs and salt and pepper to taste, adding sugar if necessary to correct acidity. Serve warm on top of BAKED HALIBUT IN A SAFFRON BROTH WITH MASHED POTATOES.
  2. Mashed potatoes and saffron broth:
  3. Quarts chicken stock
  4. Large pinch saffron (about 1/4-ounce)
  5. Salt
  6. Large Idaho potatoes, peeled and cubed
  7. /3 cup unsalted butter, cut into pieces
  8. /4 cups warm milk
  9. Freshly ground white pepper
  10. Large shallots, minced
  11. Tablespoon chopped garlic
  12. Tablespoons olive oil
  13. /2 cup finely chopped green onions
  14. In a large saucepan combine chicken stock and saffron and bring to a boil. Add salt to taste, add potatoes and cook, covered, until fork-tender, about 15 to 20 minutes. Strain liquid into another large saucepan and reserve. Add butter to potatoes and stir and mash until completely melted. Add milk, stir well, and add salt and pepper to taste. Keep warm while making the halibut. In a saucepan saute shallots and garlic in olive oil until wilted, about 3 minutes. Add reserved saffron stock and simmer for 10 minutes. Add green onions and simmer 5 minutes. Keep warm until ready to serve.
  15. Halibut:
  16. (6-ounce) halibut fillets
  17. Creole seasoning, recipe follows
  18. /4 cup olive oil
  19. /2 cup saffron broth from above
  20. Preheat oven to 425 degrees F. Season halibut fillets with Creole seasoning on both sides. Rub fillets with olive oil and place on a lightly oiled shallow casserole or baking sheet with sides and pour saffron broth around fillets. Cover filets loosely with parchment paper or aluminum foil and bake for 5 minutes, uncover and bake another 5 minutes, or until flesh flakes easily. Serve fillets in a large bowl on top of MASHED POTATOES, with SAFFRON BROTH ladled over all and fish topped with a generous dollop of TOMATO AND BLACK OLIVE RAGOUT.
  21. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme
  22. Combine all ingredients thoroughly
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 935.27 Kcal (3916 kJ)
Calories from fat 662.09 Kcal
% Daily Value*
Total Fat 73.57g 113%
Cholesterol 160.52mg 54%
Sodium 522.03mg 22%
Potassium 1158.7mg 25%
Total Carbs 27.35g 9%
Sugars 13.95g 56%
Dietary Fiber 2.72g 11%
Protein 42.84g 86%
Vitamin C 15.8mg 26%
Vitamin A 0.1mg 3%
Iron 2.5mg 14%
Calcium 118.1mg 12%
Amount Per 100 g
Calories 150.55 Kcal (630 kJ)
Calories from fat 106.58 Kcal
% Daily Value*
Total Fat 11.84g 113%
Cholesterol 25.84mg 54%
Sodium 84.03mg 22%
Potassium 186.51mg 25%
Total Carbs 4.4g 9%
Sugars 2.25g 56%
Dietary Fiber 0.44g 11%
Protein 6.9g 86%
Vitamin C 2.5mg 26%
Iron 0.4mg 14%
Calcium 19mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.3
  • 26

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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