Saffron Halibut Packets

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  • on May 01, 2014

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    Generally, it annoys me when people give a recipe an average rating, and then make a ton of substitutions. However, from experience, I know that 3 total tsp of saffron is A LOT (and expensive). Blooming the saffron in cold wine doesn't work - you must use a warm liquid - should have gone with my gut. Also, I've always gently ground it in a mortar and pestle - another mistake. So, I reduced the saffron to 1 tsp for the fish and left the saffron rice at 1 tsp. Otherwise, I followed the recipe exactly. Blech! What a waste of such an expensive ingredient. Saffron just overwhelmed the dish, and the capers, to me, had no place here - not a good competition with the powerful saffron flavor. In theory, this is a good idea: saffron, orange, carrots and mild scallions are a perfect match with any firm fleshed fish. However, this is entirely too much saffron and I'd nix the capers entirely. IMHO. One last note: between the halibut and the saffron, this is one really expensive dish.

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  • on October 19, 2011

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    This recipe was so easy and so very tasty! I happened to have saffron lying around the house so after I watched this episode with my boyfriend I got him working in the kitchen with me. I couldn't find halibut so I used cod, but it was still very delicious and not difficult at all! Great to make a boring Wednesday feel special with a bottle of wine!

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