Halibut in a Dry Vermouth, fresh Basil, Saffron cream sauce with Red Himalayan Rice and julienne of vegetables

Ingredients

4 - 8 oz. Boneless, skinless halibut
1 tsp. Saffron stems
50 ml dry vermouth
sea salt/ fresh cracked pepper
350 ml whipping cream
½ onion, sliced finely
1 bunch basil, chopped
1 tbsp. Butter
1 tbsp. Extra virgin olive oil
75 ml. white wine
1 lemon, juiced


Vegetables/ Chefs pick. Saute with butter, sea salt, pepper.
Leeks, carrots, celery, red and yellow pepper

Rice/ Chefs pick Red rice/ cook as per directions

Method

• Season both sides of the halibut with sea salt and fresh cracked pepper. Squeeze fresh lemon juice over top.
• Heat a skillet, add olive oil, add onions, sear, and season for 2 minutes.
• Add white vine, vermouth, and saffron stems. Let reduce for 2 minutes. Add whipping cream, season, and reduce for 2 minutes.
• Add halibut and cover for approx. 5 minutes.
• Spoon sauce over top of the halibut every so often.
• When the fish is done take out of the skillet and whisk in butter and fresh basil. Adjust seasoning if needed.
• Spoon the sauce over and around the halibut.
• Serve with red rice and julienne vegetables.
  
  
  Serves 4

Recipes created by Executive Chef Frank Abbinante. Chefs On The Run.

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