Braised Halibut

Braised Halibut

with Asparagus‚ Red Potatoes & Saffron

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The whole dish is incredibly easy and follows a classic sear and simmer braising procedure: Sear the fish and set aside, sauté the aromatics, simmer the potatoes until tender, then gently simmer the fish and asparagus with the potatoes until done. This recipe from Martha Rose Shulman adds a pinch of precious saffron for color and flavor.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 45 min
  • Allergens: Tree Nut, Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Lager

INGREDIENTS:

  • Chopped Roasted Almonds
  • Anchovies
  • Asparagus
  • Garlic Cloves
  • Basil
  • Fresh Parsley
  • Lemon
  • Red Potatoes
  • Halibut Fillet
  • Saffron Threads

EQUIPMENT YOU'LL NEED:

  • 3 Small Bowls
  • Large 3-inch Deep Sauté Pan
  • Slotted Spoon

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil