Seared Halibut and Roasted Shrimp in Saffron Broth (Serves 2)

Ingredients: (2) - 6 ounce halibut filets salt and pepper to taste 1 teaspoon vegetable oil Method: Season halibut filets with salt and pepper. In a sauté pan over medium-high heat, add the oil and bring to temperature. Add the halibut filets and cook for 2 to 3 minutes per side. Set aside. Shrimp and Broth Ingredients: teaspoon garlic, crushed pound 26/30 shrimp, raw, peeled & deveined cup tomatoes, diced cup chicken or vegetable stock 15 threads of saffron tablespoon parsley, chopped 1 teaspoon butter 1 cup baby spinach Method: In a heavy saucepan over medium high heat, add butter and bring to temperature. Add garlic, shrimp and tomatoes and cook for 2 to 3 minutes. Add parsley, chicken stock and saffron and cook for one additional minute. Divide spinach in half and place in two shallow bowls. Place a halibut filet on top of the spinach and top with the saffron broth. ««« Back to Recipe Search page