Dinner

Pan-Seared Halibut with Ras El Hanout, Charred Beets & Saffron Emulsion

Name: Pan-Seared Halibut with Ras El Hanout, Charred Beets & Saffron Emulsion
Prep time: 12 min
Cook time: 26 min
Total time: 38 min
Yield: 2 servings
Ingredients: 2 halibut fillets (6 oz each), skin on; 1 lb beets (mixed colors), cut into ¾-inch cubes; 3 tbsp extra-virgin olive oil, divided; 2 tbsp ras el hanout spice blend; 1 tbsp whole cumin seeds; Sea salt & cracked black pepper; Saffron Emulsion:; 1 pinch saffron threads (about 10); 2 tbsp dry white wine; 3 tbsp unsalted butter, cold, cubed; 1 tbsp fresh lemon juice; Fleur de sel for finishing; 1 tbsp fresh mint leaves, torn; Edible flowers for garnish (optional)

Thick halibut fillet seared until the edges crisp then topped with a fragrant ras el hanout crust of warm spices. Set on a bed of charred-roasted beets and served with a silken saffron-infused beurre blanc that catches the last light. The interplay of sweet beets, aromatic spice and buttery fish with a whisper of saffron is pure Levantine elegance.

630cal 37gprotein 28gcarbs 42gfat 12min prep 26min cook 2serves

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