Saffron-Poached Halibut with Preserved...Saffron-Poached Halibut with Preserved Lemon & Herb Gremolata

A refined Mediterranean masterpiece featuring butter-poached halibut infused with saffron, served over toasted orzo and finished with a bright, aromatic preserved lemon gremolata.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed sauté pan, toast the orzo over medium heat until it develops a nutty aroma and a uniform pale golden color.

2. 02

   Slowly add the stock to the orzo and simmer gently until the liquid is fully absorbed and the pasta is al dente. Keep warm.

3. 03

   In a small, deep saucepan, melt the butter with the saffron threads over the lowest heat setting. Allow the saffron to infuse for 5-7 minutes without letting the butter boil.

4. 04

   Season the halibut fillets lightly with sea salt. Gently submerge the fish into the saffron-infused butter. Poach at a constant 55°C (130°F) for 8-10 minutes until the fish is just opaque and flakes easily.

5. 05

   While the fish poaches, blister the cherry tomatoes in a separate pan with a splash of olive oil and a pinch of salt until the skins begin to crack.

6. 06

   Whisk together the minced preserved lemon peel, parsley, garlic, and extra virgin olive oil to create the gremolata.

7. 07

   To plate, place a base of toasted orzo in the center of two warmed shallow bowls. Carefully lift the halibut from the butter and place atop the orzo. Arrange blistered tomatoes around the perimeter. Finish with a spoonful of gremolata and a final drizzle of the golden saffron poaching butter.