Grilled Halibut with Orange Saffron Sauce and Mediterranean Salsa

By Scott Librock

24 people added this to their Recipe Box

Grilled Halibut with Orange Saffron Sauce and Mediterranean Salsa

This recipe makes 6 servings

Nutritional Info
Per serving:	-
cal	0 3180318 cal
pro	34 g34g pro
total fat	14 g14g total fat
sat. fat	2 g2g sat. fat
carb	12 g12g carb
fibre	3 g3g fibre
chol	52 mg52mg chol
sodium	562 mg562mg sodium
% RDI:	-
calcium	99 calcium
iron	1515 iron
vit A	1212 vit A
vit C	4545 vit C
folate	2626 folate

From Scott Librock of St. Catharines, Ont., comes this fresh fish dish with a vibrant sauce with a rich fragrant saffron taste to be served while listening to the Spanish guitar and sipping sangria. Choose fillets that are 1 1/2 to 2 inches (4 to 5 cm) thick.

Ingredients

6 6halibut fillethalibut fillets or black cod, skinned and boned (2 lb/1 kg total)
6 slices serrano ham 6 6slices serrano ham or prosciutto
1/2 tsp paprika 1/2 1/2tsp tsppaprika
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
Orange Saffron Sauce
1 cup orange juice , (about 3 oranges)1 1cup cuporange juice, (about 3 oranges)
1 cup dry white wine 1 1cup cupdry white wine
2 2hot red chili peppers or hot green chili peppers, seeded and coarsely chopped
1 tbsp Demerara sugar 1 1tbsp tbspDemerara sugar or brown sugar
1/2 tsp saffron threads 1/2 1/2tsp tspsaffron threads
1/4 tsp salt 1/4 1/4tsp tspsalt
1 tsp finely grated orange rind 1 1tsp tspfinely grated orange rind
Salsa
1/4 cup thinly sliced red onions 1/4 1/4cup cupthinly sliced red onionred onions
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 tbsp lime juice 1 1tbsp tbsplime juice
1 1cup cupquartered cherry tomatocherry tomatoes, (about 10)
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 tbsp chopped fresh parsley 1 1tbsp tbspchopped fresh parsley
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 ripe avocado 1 1ripe avocadoavocados

Preparation

Orange Saffron Sauce: In small saucepan, bring orange juice, wine, chilies, sugar, saffron and salt to boil over medium-high heat; reduce heat to low and simmer, uncovered and stirring occasionally, until reduced to 1/2 cup (125 mL), about 45 minutes.

Strain through fine sieve into small bowl, pressing on solids. Stir in rind; set aside. (Make-ahead: Let cool. Refrigerate in airtight container for up to 3 days.)

Salsa: In bowl, combine onion, garlic and lime juice; cover and set aside for 30 minutes. (Make-ahead: Refrigerate for up to 2 hours.) Just before serving, stir in tomatoes, oil, parsley, salt and pepper. Peel, pit and dice avocado; fold into salsa.

Cut each fish fillet in half lengthwise. Lay slices on their side. Curving each, fit into each other to form tight round.

Halve ham lengthwise; wrap securely around rounded edges of fish to completely encase. Secure with 2 small (6-inch/15 cm) soaked wooden skewers. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Combine paprika, salt and pepper; sprinkle over fish. Place on greased grill over medium-high heat; close cover and grill, turning once, until fish flakes easily when tested, about 10 minutes.

Place fish on each plate; top with salsa. Surround with sauce. Makes 6 servings.

Additional information : Download the FREE runner-up recipes from Canadian Living's Cook of the Year 2007 and 2008 contest.

Source : Canadian Living Magazine: November 2007