Pan Seared Atlantic Halibut Recipe
Red Wheatberries | Hearts of Palm Purée | Saffron Sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Wheatberries
Rinse the red wheatberries under cold water. In a medium pot, add 3 cups of water and bring to a boil. Add the wheatberries, cover, and reduce heat to a simmer. Cook for about 40-50 minutes or until tender. Drain and set aside.
- 2
Make the Hearts of Palm Purée
In a blender, combine the sliced hearts of palm, 1 tablespoon of olive oil, salt, and pepper. Blend until smooth and creamy. If necessary, add a little water to achieve desired consistency. Set aside.
- 3
Prepare the Saffron Sauce
In a small saucepan, melt 1 tablespoon of butter over medium heat. Add minced garlic and sauté until fragrant. Add saffron threads and 1 cup of water. Simmer for 5 minutes. Stir in remaining butter and lemon juice. Season with salt and pepper to taste. Remove from heat.
- 4
Cook the Halibut
Season the halibut fillets with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the halibut fillets and sear for about 4-5 minutes on each side, or until golden brown and cooked through.
- 5
Serve
On each plate, place a generous spoonful of hearts of palm purée, followed by a serving of wheatberries. Top with the pan-seared halibut and drizzle with saffron sauce. Enjoy!