Halibut Fillets With Creamy Saffron Sauce

1. 1

   In a small bowl, whisk yogurt together with salt, pepper, Aleppo pepper or cayenne, and shallot.

2. 2

   Rub saffron between your fingers to crush it, then stir it into yogurt mixture.

3. 3

   Let sit for about 20 minutes (or covered and refrigerated for up to 2 hours).

4. 4

   Just before serving, add juice, taste, and adjust seasoning.

5. 5

   Sprinkle halibut with salt and Aleppo pepper or cayenne.

6. 6

   Put butter in nonstick skillet large enough to hold halibut, and turn heat to medium.

7. 7

   When the butter melts, add fish, and cook gently, turning once or twice, until a thin bladed knife meets little resistance when inserted into the thickest part, generally less than 10 minutes.

8. 8

   Serve fish hot, warm, or at room temperature, with the sauce spooned over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.