Halibut in Cider

with

Saffron Rice

Halibut ~ Natures Super Foods

Halibut in Cider and Saffron Rice

This is an exquisite fish recipe that would go great with an equally exquisite glass of wine!

Ingredients;

1/4 c. all-purpose flour.

Salt and freshly ground black pepper

3/4 lb. described fish.

2 tsp. olive oil.

3 medium cloves garlic, crushed.

Salt and freshly ground black pepper.

2 medium tomatoes, cut into 1-inch pieces (about 2 c.)

1/4 c. hard cider.

Now let's put this together.

1. Place flour on a plate and add salt and pepper to taste.

Roll fish in the flour, making sure all sides are coated.

Shake off excess.

2. Heat olive oil in a medium size non-stick skillet over medium-high heat.

Add fish and brown 3 minutes, turn, and brown second side 2 minutes.

Remove to a plate.

Sprinkle with salt and pepper to taste.

3. Raise heat and add garlic, tomatoes, and cider to the skillet.

Cook 5 minutes to thicken sauce.

If tomatoes are watery, cook a few more minutes.

4. Return fish to skillet, lower heat, and cook in sauce 3 minutes.

Remove fish to 2 dinner plates and spoon sauce over fish.

Makes 2 Servings.

Ingredients ~ Saffron Rice;

Saffron Rice

Yield: 6 servings

2 Tbs Butter

2 ea Bay Leaves

1 tsp. Cumin seeds

1/2 c Uncooked rice

1 ea 1 inch Cinnamon stick

1 tsp Sea salt

3 ea Brown cardamon pods, crushed

1 1/2 c Chicken stock

4 ea Whole Cloves

1/4 tsp. Saffron

1/2 tsp. Black Peppercorns

Preparation;

Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes.

Add rice and fry for 2 - 3 minutes more.

Stir in salt, chicken stock and saffron.

Cover and bring to a boil.

Reduce heat to low and cook for 10 minutes.

Remove from heat.

After 5 minutes, fluff with fork.

An awesome halibut dinner!!

Per Serving: 399 cal, 39 g pro, 29 g carb, 9 g fat, 1 g sat fat, 54 mg chol, 3 g fiber, 111 mg sodium


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