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A plate showing a beautiful dish of Halibut and Forbidden Rice in a Saffron Cream Jus.

Halibut and Forbidden Rice in a Saffron Cream Jus

LindySez
Halibut and Forbidden Rice in a Saffron Cream Jus – the colors are lovely, black rice, white fish in a beautiful yellow saffron jus. Both beautiful and tasty, it’s meant to impress.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Fish & Seafood, Main Course
Cuisine American, French
Servings 4 servings
Calories 524 kcal

Ingredients
  

  • 1 pound halibut
  • 1 cup black Forbidden rice
  • 4 medium artichoke hearts fresh if possible; cut into quarters and steamed until tender (if using frozen, thaw and then cut into what would be quarters, blot with a paper towel to remove excess water)
  • 1 shallot minced
  • 1 clove garlic minced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • Large pinch saffron threads
  • ½ cup white wine divided (I generally use white vermouth as the flavor is always the same)
  • ½ cup fish fumet or low-salt chicken stock
  • ½ cup heavy cream
  • 1 teaspoon cornstarch
  • Salt and freshly ground pepper to taste

Instructions
 

  • Cut fish into 4 pieces, remove any bones and skin. Season with salt and pepper.
  • Place saffron threads in a small bowl, add 1 tablespoon wine, let sit.
  • Prepare black rice according to package directions. Keep warm.
  • In a medium frying pan, heat the oil and butter until hot, but not smoking. Add the fish pieces, cook, turning once, until just opaque. Remove from pan and keep warm. Add artichoke hearts, shallot and garlic to the pan, saute until just beginning to brown, about 3 minutes. Add the wine (or vermouth), deglaze the pan, allow to reduce by ½. Pour the saffron mixture into the fish fumet or chicken broth, add to pan, allow to simmer 3 minutes. Mix the cornstarch with the cream, add to pan and allow to simmer until thickened.
  • In individual large warmed bowls, place a mound of rice in the center, place the halibut on top; put artichoke quarters around and pour sauce around the outside of the rice.

Notes

Cook time includes the time it would take to cook the black rice.

Nutrition

Serving: 1gSodium: 693mgFiber: 8gCholesterol: 85mgCalories: 524kcalPolyunsaturated Fat: 9gSaturated Fat: 9gFat: 21gProtein: 34gCarbohydrates: 46g
Keyword black rice, fish, halibut, main dish fish and rice, saffron
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