Tuesday, July 28, 2009

Pan Seared Halibut with a Saffron Broth








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I like living in a small town.
I like knowing the cashiers at the grocery store.
I like that when I go get gas at the place up the street they know me.
One of the gals that works there came up to me
while I was filling up and gave me a four leaf clover she'd
just found while sitting on the curb by the grass smoking
a cigarette on her break.
I made a wish, but I think it's already come true.
It was the nicest thing someone could have done.
Its the little things that make a difference.


Funny how when we let go of one thing,
the universe brings us something or someone else in its place.
Letting go.
One of the hardest lessons to learn.
And yet it brings us the greatest freedom.

I could sermon this one.
But I really want to write about food,
and love, and yes well love...

Nana you asked where I've been.
Um.
Distracted.
In all the best ways.

Be open
Be ready
I always say.
This time I was on both counts.
Kinda like skipping rocks,
find the right one and it flies across the water...
perfectly.

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It feels good to be in the kitchen again.
Even better to be chasing loons still.
Yes! I know right?! Just when I think
my season with them is over...!


My boat driver was new to my boat
and new to loon stalking...
My boat driver did awesome.

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So that's the long and short of it.
Time for food yes? I think so.









Pan Seared Halibut with a Saffron Broth

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Ingredients:

1 halibut filet
Salt
Pepper
1 teaspoon Saffron
1 cup chicken broth


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Preparation:

Season both sides of halibut with salt and black pepper.

Heat oil in a large skillet over medium-high heat.
Add halibut and cook 2 minutes per side, or until golden brown.

Remove fish from pan and set aside.

To the same pan, broth and saffron.
Bring to a simmer.
Return fish to pan and simmer 2 minutes,
until fish is fork-tender.
(I prefer my fish a little undercooked)


The fish melts in your mouth.
The color of the broth is out of this world
and the flavor is heavenly.


For the heck of it, I threw a little fresh spinach
in one of the bowls, if you want a little texture, a little green,
give it a try.

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One love. One Peace. Always and all ways.

11 comments:

La Table De Nana said...

Nana's glad you're back to food and loons~:)

That saffron sauce looks ethereal!

Glad all is well..Nanas do that..they worry:)
I just just just mentioned your absence to Jain and my worry..JUST!!! Maybe 10 mins ago~
Uncanny.

La Table De Nana said...

I had more to say.. went too fast.
I love living in a small town too.
The 4 leaf clover~ Is exceptional.
The gesture..the story..the photograph ..now you get to do what you do so well..PIF:) Guess?

Kathleen (One Tree Past The Fence) said...

I have missed you Nana.


xo

once in a blue moon... said...

you are a pure delight~

Kathleen (One Tree Past The Fence) said...

You know what?

I've missed you too.


xo

Kathleen (One Tree Past The Fence) said...

okay I'm slow.

I've stared at it for hours.


PIF????

diva said...

you take beautiful pictures!! and that halibut looks delish. :)

www.sugarbar.org

Kathleen (One Tree Past The Fence) said...

Diva.......


thank you.
thank you so very much!

It was melt in your mouth good.

alice said...

yay you're back! we're gonna make this dish tonight =)

Kathleen (One Tree Past The Fence) said...

ALICE!!!!

oh god the pressure's on now...lol


I wanna know how it turns out...k?

Jared said...

Alice and I tried out your recipe last night and was delicious. We didn't take any pictures because we were hungry. How did you turn your broth so red, either we skimped out or saffron is really cheap where you live. =) (i.e. saffron mash potatoes!!!)

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