Equipment
Ingredients
Halibut
- 2 halibut, halved
- 30 ml lime juice
- 30 ml lemon juice
- 15 ml olive oil
Saffron Rice
- 380 g rice
- 1425 ml chicken stock, hot
- 240 ml white wine
- 27 g butter
- 2 shallot, minced
- 1 garlic, minced
- 1 jalapeño, seeded and chopped
- ⅛ g saffron
- 60 ml heavy cream
- 2 g salt
- 1 g black pepper
- 9 g chives, chopped
Nutrition (per serving)
Method
Set your broiler to high heat (approximately 260°C/500°F).
Dry the halibut steaks thoroughly using paper towels to ensure proper browning.
Coat the fish with the citrus juices and olive oil, then set aside.
In a small bowl, place the saffron threads into the white wine to infuse.
Melt the butter in a large skillet over medium heat.
Add the minced shallots, garlic, and jalapeño to the skillet and cook until they become soft.
Stir the rice into the skillet frequently until the edges of the grains appear opaque.
Deglaze the skillet by pouring in the saffron and wine mixture, stirring to incorporate.
Bring the mixture to a boil, then lower the heat. Add the hot stock 240ml at a time, stirring occasionally and adding more liquid only once the previous addition is absorbed. Continue for 20 minutes.
While the rice simmers, place the halibut under the broiler and cook until the internal temperature reaches 63°C (145°F).
Stir the heavy cream into the cooked rice and season with salt and pepper to taste.
Place the halibut steaks over the saffron rice and finish with a garnish of chopped chives.
Chef's Notes
- For the saffron rice, toasting the rice grains (step 7) is crucial for developing a nutty flavor and ensuring each grain cooks separately. Don't skip this step!
- When broiling the halibut, watch it closely. Halibut can go from perfectly cooked to dry very quickly due to its lean nature.
- The quality of saffron significantly impacts the final dish. Use good quality saffron threads for the best aroma and color. If you can't find saffron, a pinch of turmeric will provide color but not the unique flavor.
- Ensure your chicken stock is hot when adding it to the rice. This helps maintain a consistent cooking temperature and prevents the rice from becoming gummy.
Storage
Refrigerator: 2 days — Store fish and rice in separate airtight containers.
Reheating: Reheat rice on the stovetop with a splash of stock or water; gently warm fish in a 150°C (300°F) oven to prevent drying.
