Herb and Flower Crusted Halibut |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The herbs and blossoms on this fish not only look spectacular but they also add a summery flavor to the light broth and peas beneath the fish. Heavenly served over buttermilk mashed potatoes!!! Substitute salmon or any mild, firm fish fillet for the halibut. Whenever possible, try to buy line-caught and wild fish. From the book Simply Organic by Jesse Cool. Ingredients:
1/2 cup chopped fresh parsley |
4 tablespoons chopped organically grown fresh edible flowers (such as calendula, nasturtiums, roses, onion, or chive blossoms) |
2 tablespoons chopped fresh chives |
2 tablespoons chopped fresh basil |
1 tablespoon chopped fresh oregano |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 1/2 lbs halibut fillets, cut into 4 pieces |
2 tablespoons olive oil |
1 cup chicken, vegetable or 1 cup fish stock |
1/4 teaspoon saffron |
2 garlic, gloves minced |
1 cup peas (fresh or thawed frozen peas) |
fresh organic fresh edible flowers or herbs, to garnish |
Directions:
1. In a shallow bowl, combine the parsley, flower petals, chives, basil, oregano, salt, and pepper.
2. Place the halibut in the herb mixture, pressing the fish to thoroughly coat both sides. Set aside.
3. Heat the oil in a large skillet over medium-high heat.
4. Add the halibut and cook for 4 minutes.
5. Turn the halibut and pour in the broth. Add the saffron and garlic.
6. Simmer for 5 minutes, or until the halibut is just opaque and the broth is reduced by half. During the last minute or so, add the peas.
7. Remove the pan from the heat.
8. Place 1 fish fillet in each of 4 shallow soup bowls.
9. Evenly divide the broth and peas among the bowls.
10. Garnish with fresh flowers or herbs, if desired.
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