Seared Halibut in Saffron Broth
Prep time
Cook time
Total time
This recipe is from Method of Procedure.
Recipe type: Entree
Cuisine: American
Serves: 2
  • 2 6 - 8 oz. Fresh Halibut Filets
  • 1 tbsp. Olive Oil
  • ½ tsp. Sea Salt or Kosher Salt
  • Fresh ground Black Pepper to taste
  • Saffron Broth
  • 1 tbsp. Olive Oil
  • 1 Onion, julienne sliced
  • 1 Carrot, julienne sliced
  • 1 bulb Fennel, julienne sliced (save 1 fennel top sprig)
  • 1 tbsp. Fresh chopped Garlic
  • 3 cups Chicken Broth, or Vegetable
  • 10 threads Saffron, ¼ tsp.
  • 2 tbsp. Pernot, or White Wine
  • 2 cups Baby Spinach
  • 1 cup Sunflower Sprouts, can use Pea or Bean Sprouts
  1. Preheat oven to 400 degrees. Season fish on both sides with salt and pepper, set aside. Heat olive oil in large pan on medium heat. Add sliced onions and cook until browned. Add Carrot and fennel, continue cooking for 1 minute. Add chopped garlic and saute for additional minute. Add Pernot or White wine. Be careful with Pernot will ignite and flame up if you're using a gas stove. Pour in chicken broth. Add saffron and fennel sprigs breaking it into small pieces. Simmer for 3 - 4 minutes and turn off heat.
  2. Add olive oil in separate pan on medium high heat. Sear fish by placing in pan and quickly using a circling motion to prevent sticking. Cook for 1 minute and turn fish over, place into preheated oven. Bake for 4 - 5 minutes depending on thickness of the fish. If the halibut is thinly cut reduce time to 2 - 3 minutes. DO NOT OVERCOOK! Halibut will be dry. While the fish is baking place spinach and sprouts into serving bowls. Remove fish from oven. Using a spatula place fish on top of the spinach and sprouts. Bring the saffron broth to a rapid boil and pour over fish, saving the cooked vegetables for the garnish on top. Serve immediately.
Recipe by Create Amazing Meals at