When it’s warm outside we all want something refreshing to get out teeth into and fish is the perfect dish.
Not only is halibut incredibly tasty but it is also packed with omega 3, which is essential for us to eat as our bodies don’t produce it on their own!
Crock-Pot have devised this great recipe for you to wow with at home, so give it a go this weekend.
Halibut Fillet with Saffron Infused Rice and Cherry Vine Tomatoes
Cooking time: 25 minutes
1 pinch of saffron
2 cups of bomba rice (paella rice)
480ml/5 cups of vegetable stock
1 medium onion (diced)
1 fennel bulb (sliced)
8-10 champ cherry vine tomatoes (halved)
4 halibut fillets (portion sized slices)
2 tsp chopped dill
Salt and pepper
1. Pour the vegetable stock into the Crock-Pot rice cooker and stir in the onion, saffron and rice and switch to the cook function. Cover and cook for 15 minutes.
2. Stir in the fennel and tomatoes. Place the halibut fillets onto the steam tray in your Crock-Pot rice cooker, if available. (If you have a sauté model, cook the halibut using your preferred method.) Re-cover and cook for a further 10 minutes.
3. Season with salt and pepper to taste and serve on warm plates, using the dill to garnish.