SAFFRON HALIBUT

By Amy Yazdian, The Crunchy Carrot    Serves 4

The Crunchy Carrot

Halibut is a rich source of omega-3 fatty acids. One 6 oz serving contains 100% of your daily value of tryptophan, selenium and protein. It is also a great source of vitamin B3 (niacin), phosphorus, magnesium, vitamin B12, vitamin B6 and potassium.

This nutrient rich fish is also low in calories, with only 155 calories for a 6 oz serving!

Saffron Halibut

Ingredients:

• 24 oz halibut fillets (6 oz per person)- fresh and cleaned
• 1 large onion, sliced in half moons 
• 2 tablespoons fish seasoning, Valverbe's aromatic spices for both meat & fish
• 1 lemon, zested and juiced
• Pinch of saffron
• 1 garlic clove, minced
• Salt and pepper
• 1 ½ tablespoon extra virgin olive oil

Preparation:
Preheat your oven to 375°F. 
Slice onion thinly in half moon and lay on the bottom of your baking dish (pyrex).
In a bowl, combine- fish seasoning, lemon zest and juice, saffron, salt and pepper, garlic and olive oil. Whisk together.
Place cleaned and rinsed halibut fillets on top of the onions and then with a spoon, drizzle saffron seasoning mixture on top of each fillet.
Cover with tinfoil and bake 10-15 minutes (depending on how thick your halibut is).
Uncover the dish and cook another 5-10 minutes. Serve warm!
Serving reommendations- serve with a side of cous cous and mixed greens
Nutritional Information:
Each 6 oz serving has 200 calories, 5 grams of fat, 31 grams of protein, 3 grams of carbohydrates and 1 gram of fiber.
Recipe Notes by Amy Yazdian:  The Crunchy Carrot
Fish is too easy to make for one person, just buy 6 oz for yourself it will cook in no time!
My fish seasoning (which is actually a meat and fish seasoning) from eataly. 
It contains rosemary, thyme, savory, laurel, sage and oregano- common Italian spices. It is amazing and I use it on everything- it is Valverbe’s Aromatic spices for Meat and Fish.
Saffron is not cheap so it is a great item to splurge on, a little goes a long way. It creates this beautiful golden yellow-orange color that is typical in both Spanish and Indian cuisine.
If you don’t want to fuss with the oven, you can make this recipe on your stove. Just be sure to cook the halibut all the way through over medium-high heat.
How to pick a good halibut: halibut fillets should be kept on ice, while whole halibuts should be buried underneath the ice. Choose a filet that has glistening white flesh with no signs of browning or gaping. It should smell like seawater.
Storing: refrigerate as soon as possible (or store in a cooler until you get home); refrigerators are slightly warmer than the ideal temperature for storing fish so you want to keep it tightly wrapped sitting in a dish of ice on the bottom shelf of your refrigerator. Fish that was caught the day before can stay in your refrigerator for up to 4 days, while fish that was caught the week before can stay 1-2 days. Frozen halibut will stay 2-3 weeks.