Olive Oil Poached Halibut with Fennel and Saffron

Olive Oil Poached Halibut with Fennel and Saffron
Photo by Scott Phillips

Ingredients

  • 1/8 tsp. saffron (about 35 threads)
  • Four 1-inch-thick halibut steaks (6 to 7 oz. each)
  • 2 tsp. fennel seed
  • Kosher salt
  • 4 to 6 cups extra-virgin olive oil

In a small (8-inch) skillet over medium-low heat, toast the fennel seeds until fragrant and just starting to color, about 3 minutes. Add the saffron, shake to combine, and immediately remove from the heat and cool. Grind the fennel and saffron to a fine powder in a mortar and pestle or spice grin...

View full recipe at Fine Cooking

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