Ingredients
1 cup yogurt, preferably full-fat
2 tbsp jalapeño pepper
1 shallot, peeled and minced
½ tsp saffron threads
2 tbsp lemon juice, or more to taste
2 lb halibut fillet, in 2 or 4 pieces
2 tbsp unsalted butter
salt and ground black pepper, to taste
cayenne pepper, a pinch
½ tbsp spring onions, chopped
Preparation
In a small bowl, whisk the yogurt together with salt, pepper, jalapeno pepper, and shallot.
Rub the saffron between your fingers to crush it, then stir it into the yogurt mixture.
Let it sit for about 20 minutes (or covered and refrigerated for up to 2 hours).
Sprinkle the halibut with salt, black pepper, and cayenne.
Add the butter to a nonstick skillet large enough to hold the halibut and set the heat to medium.
When the butter melts, add the fish and cook gently, turning once or twice for 10 minutes, until a thin-bladed knife meets little resistance when inserted into the thickest part.
Just before serving, add the juice, taste, and adjust the seasoning.
Serve the fish hot, warm, or at room temperature, with the sauce spooned over it. Enjoy!
