Saffron Scented Halibut with Spinach Zucchini and Tomato
Elevate your seafood dining experience with this exquisite Saffron Scented Halibut with Spinach, Zucchini, and Tomato. This vibrant recipe combines tender, perfectly pan-seared halibut fillets with a medley of sautéed fresh spinach, zucchini, and juicy cherry tomatoes, creating a symphony of color and flavor. The dish is crowned with a luxurious saffron butter sauce, infused with the golden hue and floral aroma of saffron threads, adding an indulgent touch. Ready in just 35 minutes, this dish is as stunning as it is nutritious, making it perfect for an elegant weeknight meal or a dinner party centerpiece. Garnish with fresh herbs for an extra pop of freshness and serve with lemon for a zesty finish. Ideal for seafood lovers, this gluten-free, restaurant-quality recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) halibut fillets
- 0.25 teaspoons saffron threads
- 2 tablespoons warm water
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 medium zucchini, sliced into half moons
- 1 cup cherry tomatoes, halved
- 6 cups fresh spinach leaves
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 1 tablespoon unsalted butter
Instructions
In a small bowl, soak the saffron threads in 2 tablespoons of warm water and set aside for 5-10 minutes to release their color and aroma.
Season the halibut fillets lightly with 0.5 teaspoons of sea salt and 0.25 teaspoons of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the halibut fillets to the skillet and cook for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove the halibut from the skillet and place on a plate, covered to keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and sauté for 1 minute until fragrant.
Add the sliced zucchini to the skillet and cook for 3-4 minutes, stirring occasionally, until slightly tender.
Add the cherry tomatoes and cook for another 2 minutes until they start to soften.
Stir in the fresh spinach leaves and cook for 1-2 minutes until wilted. Sprinkle with a pinch of sea salt and black pepper to taste.
In a small saucepan over low heat, melt 1 tablespoon of butter. Stir in the saffron water (including the threads) and 1 tablespoon of lemon juice. Keep the sauce warm without boiling.
To serve, arrange the sautéed spinach, zucchini, and tomato mixture on a plate. Place a halibut fillet on top and drizzle with the saffron butter sauce.
Garnish with an optional lemon wedge or fresh herbs if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 2866 mg | 125% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 13.5 g | ||
| Protein | 255.2 g | 510% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 271 mg | 21% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 6364 mg | 135% | |
*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.
