- Makes: 4 Servings
- Ready In: 25 mins
- Prep Time: 15 mins
- Cook Time: 10 mins
The herbs and blossoms coating this fish not only look spectacular, but also add a summery flavor to the light broth and peas beneath it.
- Calories: 363
- Fat: 11g
- Protein: 44g
- Sodium: 689mg
- Carbohydrates: 20g
- Fiber: 8g
- Sugar: 7g
Nutritional Information (per serving)
- 1/2 cup chopped fresh Italian parsley
1/4 cup chopped organically grown edible flower petals, such as calendula, nasturtiums, roses, or onion or chive blossoms
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 halibut fillet (1 ½ pounds), cut into 4 pieces
2 tablespoons olive oil
1 cup chicken, vegetable, or fish broth
1/4 teaspoon saffron threads
2 garlic cloves, minced
1 pound fresh peas, shelled, or 1 cup frozen peas, thawed
Variation: Substitute salmon or any mild, firm fish fillet for the halibut. Whenever possible, try to buy line-caught, wild fish.
- In a shallow bowl, combine the parsley, flower petals, chives, basil, oregano, salt, and pepper.
- Place the halibut in the flower and herb mixture, pressing the fish to thoroughly coat both sides. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the halibut and cook for 4 minutes on one side. Turn over the halibut and pour in the broth.
- Add the saffron and garlic. Simmer for 5 minutes, or until the halibut is just opaque and the broth is reduced by half. During the last minute or so, add the peas.
- Remove the pan from the heat. Place 1 fish fillet in each of 4 shallow soup bowls. Divide the broth and peas evenly among the bowls.