Halibut with Saffron Sauce

Directions

Fish

1Preheat oven to 425. Combine flour, salt, pepper, and cayenne on a plate. Pat fillets dry; dredge in flour mixture. Heat oil over medium-high heat in oven proof saute pan. Place fish in hot skillet and saute for 5-6 minutes. Flip fish with spatula and transfer hot pan to oven for 4-5 minutes.

Sauce

1Peel shallot and mince.

2In a small saucepan, melt butter over medium heat. Add shallots and turmeric, and saute for about three minutes or until shallots have softened.

3Add vermouth, wine vinegar, tomato paste, and saffron. Stir to combine.

4Increase heat to medium-high. Reduce until liquid has evaporated, about five minutes.

5Add heavy cream, bring to a boil, and reduce heat. Simmer until sauce becomes thick and coats the back of a spoon, about 6-8 minutes.

6Strain sauce.

7Season with salt and cayenne.

8Just before serving, add seeded diced tomato and coarsely chopped parsley. Stir to incorporate.