Herb and Flower Crusted Halibut
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄2 cup chopped fresh parsley
- 4 tablespoons chopped organically grown fresh edible flowers (such as calendula, nasturtiums, roses, onion, or chive blossoms)
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 1⁄2 lbs halibut fillets, cut into 4 pieces
- 2 tablespoons olive oil
- 1 cup chicken, vegetable or 1 cup fish stock
- 1⁄4 teaspoon saffron
- 2 garlic, gloves minced
- 1 cup peas (fresh or thawed frozen peas)
- fresh organic fresh edible flowers or herbs, to garnish
directions
- In a shallow bowl, combine the parsley, flower petals, chives, basil, oregano, salt, and pepper.
- Place the halibut in the herb mixture, pressing the fish to thoroughly coat both sides. Set aside.
- Heat the oil in a large skillet over medium-high heat.
- Add the halibut and cook for 4 minutes.
- Turn the halibut and pour in the broth. Add the saffron and garlic.
- Simmer for 5 minutes, or until the halibut is just opaque and the broth is reduced by half. During the last minute or so, add the peas.
- Remove the pan from the heat.
- Place 1 fish fillet in each of 4 shallow soup bowls.
- Evenly divide the broth and peas among the bowls.
- Garnish with fresh flowers or herbs, if desired.
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RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>