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Halibut With Saffron Vanilla Cream Sauce

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Ingredients

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	12 ounces halibut cut into 3oz pieces
	1 pint heavy whipping cream
	1 pinch saffron
	1 vanilla bean
	1 tablespoon butter
	1 tablespoon olive oil

Nutritional information

1119.2

Calories

940 g

Calories From Fat

104.5 g

Total Fat

60 g

Saturated Fat

395.8 mg

Cholesterol

223.5mg

Sodium

6.7 g

Carbs

0 g

Dietary Fiber

0.3 g

Sugars

40.4 g

Protein

422g

Serving Size (g)

Serving Size

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Halibut With Saffron Vanilla Cream Sauce

Name: Halibut With Saffron Vanilla Cream Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Cuisine: American
Ingredients: : 12; : 1; : 1; : 1; : 1; : 1

Features:

Cuisine:

American

Who could ask for a faster, easier to prepare rich sauce? This worked great since I was in a hurry and didn't feel like doing a lot of prep. It took my sauce a lot longer to thicken up than 30 mins on medium low. I ended up having to turn up the heat in order to eventually get it to the right consistency. We both thought the sauce tasted really good---very rich and dessert-ish. However, we were not that keen on the pairing with the fish. The sauce is definitely good, I just need to think of another use for it. Thanks!

55 min
Serves 2
Easy

Ingredients

Directions

Halibut With Saffron Vanilla Cream Sauce,A delightful, easy, yet FANCY meal. Perfect for a romantic occasion! I received this recipe at a cooking class by Chef Antoine Moussali from Andria’s Countryside Restaurant in Edwardsville, Illinois. He suggests this with a side of Sauteed Broccoli Rabe (I have posted that recipe as well).,Who could ask for a faster, easier to prepare rich sauce? This worked great since I was in a hurry and didn’t feel like doing a lot of prep. It took my sauce a lot longer to thicken up than 30 mins on medium low. I ended up having to turn up the heat in order to eventually get it to the right consistency. We both thought the sauce tasted really good—very rich and dessert-ish. However, we were not that keen on the pairing with the fish. The sauce is definitely good, I just need to think of another use for it. Thanks!,A delightful, easy, yet FANCY meal. Perfect for a romantic occasion! I received this recipe at a cooking class by Chef Antoine Moussali from Andria’s Countryside Restaurant in Edwardsville, Illinois. He suggests this with a side of Sauteed Broccoli Rabe (I have posted that recipe as well).

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Steps

1 Done	Wash the Halibut and Wrap in Paper Towels to Dry Thoroughly.
2 Done	Place Cream and Saffron in a Small Saucepan and Heat on Medium-Low.
3 Done	Cut Vanilla Bean Down the Middle (lengthwise) and Remove Beans (the Little Black Things) by Sliding a Butter Knife Down the Length of the Pod. Place Beans and Pod Into Cream.
4 Done	Simmer Cream For 20-30 Minutes, Stirring Occasionally, Until Reduced to a Thick Cream Sauce. If You Do not Want Overpowering Vanilla Flavor, Remove the Vanilla Pod After 10 Minutes.
5 Done	Melt Butter Together With Olive Oil Over Med-High Heat in a Non Stick Pan.
6 Done	Sear Halibut (cooking Approximately 2-3 Minutes on Each Side) Until Cooked. . .watch For the Side of the Fish to Turn White (instead of Translucent) and That's When It's Done.
7 Done	Place Two Pieces of Fish on Each Plate (propping One Piece on the Other) and Drizzle a Fair Amount of Sauce on and Around the Fish.