Saffron-Scented Halibut with Spinach, Zucchini and Tomato

Name: Saffron-Scented Halibut with Spinach, Zucchini and Tomato
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Coarse salt and freshly ground pepper, to taste; 1 bunches fresh flat-leaf parsley, minced; 6 fillets halibut fillets, each 6 to 7 oz. and about 3/4 inch thick, skinned; 1 Juice of lemon; 2 lemons; 3 Tbs olive oil; 3 Tbs olive oil; 0 teaspoons saffron threads; 1 pinch Pinch of saffron threads; 3 larges shallots, diced; 454 grams spinach, tough stems removed; 2 larges tomatoes, peeled, seeded and diced

Saffron-Scented Halibut with Spinach, Zucchini and Tomato is a gluten free, dairy free, and primal recipe with 6 servings. One portion of this dish contains roughly 79g of protein, 20g of fat, and a total of 541 calories. This recipe covers 52% of your daily requirements of vitamins and minerals. It works well as a main course. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up juice of lemon, tomatoes, lemons, and a few other things to make it today. To use up the coarse salt you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert.

Instructions

In a small bowl, whisk together the juice of 1 lemon, the olive oil and saffron. Season the fish fillets with coarse salt and pepper.

Ingredients you will need

Salt And Pepper

Fish Fillets

Olive Oil

Saffron

Juice

Lemon

Equipment you will use

Whisk

Bowl

Place in a nonreactive dish in a single layer.

Pour the oil mixture over the fish and turn to coat. Cover and refrigerate for 1 to 2 hours.Preheat an oven to 450F.Spray a roasting pan with nonstick cooking spray and place in the oven until it is hot, about 5 minutes.

Ingredients you will need

Cooking Spray

Fish

Cooking Oil

Equipment you will use

Roasting Pan

Oven

Sprinkle a little coarse salt on the bottom of the hot pan. Lift the fish fillets from the marinade, reserving the marinade, and place them, skin sides down, on the hot pan. Roast until opaque throughout when pierced with a knife, 7 to 10 minutes.Meanwhile, prepare the vegetables: In a large nonreactive saut pan over medium-high heat, warm the olive oil.

Ingredients you will need

Fish Fillets

Coarse Salt

Vegetable

Olive Oil

Marinade

Equipment you will use

Knife

Frying Pan

Add the shallots and saut until they begin to soften, 2 to 3 minutes.

Ingredients you will need

Shallot

Add the saffron and continue to cook until the shallots are soft, about 4 minutes more.

Ingredients you will need

Shallot

Saffron

Transfer about 1 Tbs. of the shallots to a small dish and set aside.Increase the heat under the saut pan to high. Working in 3 batches, add the spinach leaves to the shallots remaining in the pan. Saut, tossing constantly, until the spinach is wilted but still bright green, 4 to 5 minutes.

Ingredients you will need

Spinach

Shallot

Equipment you will use

Frying Pan

Transfer to a plate, season with coarse salt and pepper, and keep warm.

Ingredients you will need

Salt And Pepper

Place the saut pan over medium heat and add the reserved shallots.

Ingredients you will need

Shallot

Equipment you will use

Frying Pan

Add the zucchini and cook, stirring occasionally, until it begins to soften, 2 to 3 minutes.

Ingredients you will need

Zucchini

Add the tomatoes and cook, stirring, until the tomatoes begin to soften, 3 to 4 minutes.

Ingredients you will need

Tomato

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. Season with coarse salt, pepper and lemon juice.Mound a portion of the spinach in the center of each individual plate. Top each with a fish fillet and spoon the zucchini mixture over the fish. Dust the fish and the plate with the parsley.

Ingredients you will need

Coarse Salt

Lemon Juice

Vegetable

Marinade

Zucchini

Parsley

Spinach

Pepper

Sauce

Fish

Cut the remaining lemon into wedges and divide among the plates.

Ingredients you will need

Lemon

Equipment

Ingredients

Servings:

6servings

Coarse salt and freshly ground pepper, to taste 1bunches

fresh flat-leaf parsley, minced 6fillets

halibut fillets, each 6 to 7 oz. and about 3/4 inch thick, skinned 1

saffron threads 1pinch

Pinch of saffron threads 3larges

shallots, diced 454grams

spinach, tough stems removed 2larges

tomatoes, peeled, seeded and diced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.