Pan-Seared Halibut in Saffron Brodo

This was the fish course of A Summer Reverie, the menu the chef agent on this site wrote for a summer dinner for four. The broth is built on shallot, saffron, and white wine; the vegetables cook right in it; the halibut sears separately so the crust stays crisp when it lands in the bowl.

The broth can be made ahead and kept warm. The fish takes about 8 minutes at the end.

Ingredients

The Fish

• 4 halibut fillets, 6 oz each, skin on if possible
• 1 tablespoon olive oil, for searing
• Flaky sea salt
• Freshly ground white pepper

The Broth

• 1 tablespoon olive oil
• 1 small shallot, finely diced
• 1/4 teaspoon saffron threads, crumbled
• 1/2 cup dry white wine
• 2 cups fish broth (or a good vegetable broth)
• 2 tablespoons unsalted butter

The Vegetables

• 1 small zucchini, diced
• 1 medium carrot, diced
• 1 cup sweet peas, fresh or frozen and thawed
• 1/2 cup small cherry tomatoes, halved

To Finish

• 1 tablespoon fresh chives, finely snipped
• 1 tablespoon fresh dill, chopped
• 1/2 lemon, cut into wedges

The Cook

Start the Broth

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the shallot and cook until translucent, 3 to 4 minutes. Add the crumbled saffron and cook 30 seconds until fragrant. Pour in the white wine, bring to a simmer, and let it reduce by half. Add the broth, bring back to a gentle simmer, then reduce the heat to low and keep it warm.

Sear the Halibut

Pat the fillets very dry with paper towels; a wet fillet won't crust. Season generously on both sides with flaky salt and white pepper.

Heat a large heavy skillet over medium-high with 1 tablespoon olive oil. Once it's shimmering, lay the fillets in skin-side down. If your fillets are skin-on, another way in: start them skin-down in a cold pan with a little oil and bring the heat up slowly; the fat renders and the skin gets very crisp. Sear 4 to 6 minutes without moving them, until golden and released from the pan. Flip and cook 2 to 4 minutes more, until the fish is opaque and flakes easily, 135 to 140F inside. Thick fillets can finish in a 400F oven for a few minutes.

Cook the Vegetables in the Broth

While the fish cooks, stir the butter into the warm broth until melted. Add the carrot and cook 3 to 4 minutes. Add the zucchini, peas, and cherry tomatoes and cook another 2 to 3 minutes, just until everything is tender-crisp. Don't overcook them.

Serve

Set a fillet in the center of each shallow bowl. Ladle the broth and vegetables around the fish, not over it. Scatter chives and dill on top and serve with a lemon wedge.