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 a fine 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
Preaparation;
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.
Awesome!!
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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