Grilled Halibut with Orange Saffron Sauce and Mediterranean Salsa

Grilled Halibut with Orange Saffron Sauce and Mediterranean Salsa 150 Image by: Grilled Halibut with Orange Saffron Sauce and Mediterranean Salsa 150 Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2007

Ingredients

  • 6 halibut fillets skinned and boned (2 lb/1 kg total)
  • 6 black cod skinned and boned (2 lb/1 kg total)
  • 6 serrano ham
  • 6 prosciutto
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Orange Saffron Sauce:
  • 1 cup orange juice (about 3 oranges)
  • 1 cup dry white wine
  • 2 hot red chili peppers seeded and coarsely chopped
  • 2 hot green chili peppers seeded and coarsely chopped
  • 1 tablespoon Demerara sugar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon saffron threads
  • 1/4 teaspoon salt
  • 1 teaspoon finely grated orange rind
Salsa:
  • 1/4 cup thinly sliced red onion
  • 1 clove garlic minced
  • 1 tablespoon lime juice
  • 1 cup quartered cherry tomato (about 10)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 avocado

Method

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.

Nutritional facts Per serving: about

  • Sodium 562 mg
  • Protein 34 g
  • Calories 318.0
  • Total fat 14 g
  • Cholesterol 52 mg
  • Saturated fat 2 g
  • Total carbohydrate 12 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 45.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Halibut with Orange Saffron Sauce and Mediterranean Salsa

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