Halibut with Saffron Vanilla Cream Sauce
Elevate your dinner table with this luxurious Halibut with Saffron Vanilla Cream Sauce, a dish that harmoniously blends delicate flavors for a truly gourmet experience. Succulent halibut fillets are perfectly seared and oven-baked to flaky perfection, then paired with a luscious cream sauce infused with fragrant saffron, aromatic shallots, and the subtle sweetness of fresh vanilla bean. A splash of lemon juice adds a bright citrus note, balancing the richness of the sauce. Finished with a sprinkle of fresh parsley, this elegant entrée is a show-stopping centerpiece perfect for special occasions or indulgent weeknight meals. Serve alongside roasted potatoes or tender asparagus for a restaurant-quality meal at home. Keywords: halibut recipe, saffron cream sauce, vanilla bean, seafood dinner, elegant fish recipe.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Halibut fillets
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely minced
- 1 clove Garlic, minced
- 0.5 cup Dry white wine
- 1 cup Heavy cream
- 1 Vanilla bean, split and seeds scraped
- 0.25 teaspoon Saffron threads
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the halibut fillets dry with paper towels. Season both sides with salt and black pepper.
In a large, oven-safe skillet, heat the olive oil over medium-high heat. Sear the halibut fillets for 2-3 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Remove from the oven and set aside, loosely covered with foil to keep warm.
In a medium saucepan, melt the butter over medium heat. Add the minced shallots and garlic, and sauté for 2-3 minutes until softened and fragrant.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes.
Stir in the heavy cream, vanilla bean seeds (and the scraped pod for additional flavor), and saffron threads. Simmer gently over low heat for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the vanilla bean pod, then stir in the lemon juice. Season the sauce to taste with additional salt and pepper if needed.
To serve, spoon the saffron vanilla cream sauce onto plates and place the halibut fillets on top. Garnish with chopped fresh parsley.
Serve immediately with your favorite sides, such as steamed asparagus or roasted potatoes.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 2.9 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.9 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 25.6 mcg | 128% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 1142 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
