Halibut With Saffron Vanilla Cream Sauce

1. 1

   Wash the halibut and wrap in paper towels to dry thoroughly.

2. 2

   Place cream and saffron in a small saucepan and heat on medium-low.

3. 3

   Cut vanilla bean down the middle (lengthwise) and remove beans (the little black things) by sliding a butter knife down the length of the pod. Place beans AND pod into cream.

4. 4

   Simmer cream for 20-30 minutes, stirring occasionally, until reduced to a thick cream sauce. If you do not want overpowering vanilla flavor, remove the vanilla pod after 10 minutes.

5. 5

   Melt butter together with olive oil over med-high heat in a non stick pan.

6. 6

   Sear halibut (cooking approximately 2-3 minutes on each side) until cooked. . .watch for the side of the fish to turn white (instead of translucent) and that's when it's done.

7. 7

   Place two pieces of fish on each plate (propping one piece on the other) and drizzle a fair amount of sauce on and around the fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.