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Ingredientes
- 2 x halibut filets - (6 ounce ea) Flour mixed with
- 1 dsh salt and with
- 1 pch freshly-grnd black pepper for coating fish
- 2 Tbsp. vegetable oil
- 1 bot clam juice - (6 ounce)
- 1 pch saffron - (small) Juice of 1/2 lemon
- 1/2 c. heavy cream Zest of 1/2 lemon
- 1 tsp finely-minced fresh parsley
- 1 Tbsp. cornstarch mixed with
- 1 Tbsp. water
Direcciones
- Combine the flour, salt and pepper in a mixing bowl. Dredge the halibut filets in the flour mix. Place two Tbsp. of vegetable oil in a heavy saute/fry pan over medium-high heat. Add in the floured-seasoned halibut and cook for two to three min on each side, till done.
- For the Saffron Sauce: In a small saucepan, bring clam juice, saffron and lemon juice to a boil. Simmer for 25 to 30 min. Add in cornstarch and cook for five min. Add in cream and cook for three min.
- Place the halibut on hot serving plates and top with the saffron sauce. Serve with fresh seasonal vegetables and rice or possibly potatoes.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 516g | |
| Recipe makes 2 servings | |
| Calories 625 | |
| Calories from Fat 206 | 33% |
| Total Fat 23.12g | 29% |
| Saturated Fat 2.36g | 9% |
| Trans Fat 0.35g | |
| Cholesterol 131mg | 44% |
| Sodium 599mg | 25% |
| Potassium 1915mg | 55% |
| Total Carbs 12.84g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.75g | 2% |
| Protein 85.44g | 137% |
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