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Pan Seared Halibut with Saffron Aioli
This creamy and zesty sauce of garlic and saffron is delicious with a variety of fish.
| Ingredients | ||
| coarse salt and freshly ground white pepper to taste | ||
| 1 | pinch saffron threads (8-10 pieces) | |
| 2 tablespoons | 30 ml | Silk Unsweetened |
| ¼ cup | 50 ml | mayonnaise |
| 3 oz | 90 ml | silken tofu (1/4 block) |
| 1 teaspoon | 5 ml | Dijon mustard |
| 2 tablespoons | 30 ml | lemon juice |
| 3 tablespoons | 45 ml | unsalted butter or olive oil |
| 1-2 | cloves garlic, finely minced or grated | |
| 4 | leeks, finely sliced, white and pale green part only | |
| 4 | (7-ounce) halibut fillets, each approximately 1-inch thick | |
| 2 tablespoons | 30 ml | canola oil |
Preparation
Make aioli. Heat Silk in microwave or on stovetop until hot. Place saffron in a small bowl, add hot Silk and let steep for 10 minutes. Puree saffron liquid and remaining aioli ingredients in a blender or small food processor until smooth. Aioli can be made a day or two in advance and kept in the refrigerator. Bring to room temperature before serving.
To prepare fish: In a skillet melt butter and sauté leeks over medium-low heat until translucent, being careful not to burn leeks. Season with salt and pepper and keep warm.
Season the halibut on both sides with salt and pepper. In a 12-inch sauté pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Flip fillets, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish on platter with the leeks and cover to keep warm.
To serve, divide leeks between 4 dinner plates, top with halibut and drizzle with aioli. Serve with a mixed green salad and crusty bread.
Servings: 4
| Nutrition Facts (using unsalted butter): | |
| 529 | calories |
| 44g | protein |
| 15g | carbohydrate |
| 32g | fat (52% of calories from fat) |
| 8g | saturated fat |
| 93mg | cholesterol |
| 877mg | sodium |
| 2g | fibre |
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