Low-Carb Italian Cooking by Francis Anthony

Author:Francis Anthony
Language: eng
Format: epub
ISBN: 9781461710653
Publisher: M. Evans & Company

PER SERVING

Calories 445 Protein 48 grams Carbohydrate 5.6 grams

Fiber 1.8 grams Fat 21.6 grams Net Carbs 3.8 grams

Halibut with Saffron Sauce

* * *

The Saffron Sauce brings out the best in this delicate white fish. You’ll think you’re dining at the finest five-star kitchen—your own!

4 halibut fillets or steaks, about 8 ounces each

½ cup olive oil, divided

Salt to taste

White pepper to taste

2 tablespoons butter

1 shallot, minced

1 clove garlic, minced

Pinch of saffron

½ cup white wine

½ cup Fish Stock (page 62)

1 cup heavy cream

SERVES 4

Rub the fillets with ¼ cup of the olive oil and sprinkle with salt and pepper. Chill the fillets while you make the sauce.

In a saucepan, melt the butter over moderate heat and sauté the shallot until translucent. Add the garlic and saffron and cook for 3 minutes. Increase the heat and deglaze the pan with the wine, then add the Fish Stock. Reduce the liquid by half and add the cream.

Thicken the sauce until it coats the back of a spoon. Adjust the seasoning with salt and pepper and set aside in a warm place.

Heat the remaining olive oil in a large nonstick skillet over moderately high heat. Slide the fillets into the skillet, leaving room between each piece. Sear the fish until golden brown, 3 to 5 minutes. Turn the fillets over and cook another 3 to 5 minutes or until the halibut is no longer translucent. Serve immediately, drizzled with the saffron sauce.

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