Halibut in CiderwithSaffron Rice
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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