This was a quick and yummy recipe I saw on Food Network. I don't know how much of a difference the Saffron makes. I used marinated Artichoke Hearts and we served it over rice. I think the chicken broth and artichoke hearts gave the majority of the flavor.
3/4 cup Chicken Broth
12 ounce can Artichoke Hearts, drained and chopped - halved or quartered (marinated or plain)
1 tsp. saffron threads
4 halibut fillets
salt and pepper
1 Tablespoon Olive Oil
Heat Olive oil in a skillet over medium high heat. Season all sides of halibut fillets with salt and pepper. Sear the halibut in the heated oil. (About 2 minutes each side) You want the halibut to be a nice golden brown. Remove Halibut and set aside away from heat. In the same pan, add chicken broth, artichoke hearts, and saffron. Bring this mixture to a simmer and return halibut to the pan. Simmer for 2 minutes (until fish is fork tender.) DO NOT OVERCOOK. Halibut will cook VERY quickly and can get rubbery if overcooked. Quickly remove from heat and serve.
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