Saffron Herb Halibut - alive magazine

Name: Saffron Herb Halibut - alive magazine
Ingredients: 2 zucchini, cut into 1 in (2.5 cm) pieces; 20 cherry tomatoes, cut in half; 1/2 tsp (2 mL) salt, divided; Freshly ground black pepper, to taste; 1/4 cup (60 mL) extra-virgin olive oil; 2 Tbsp (30 mL) white balsamic vinegar; 2 green onions, trimmed, with white part finely sliced; 1 Tbsp (15 mL) fresh basil, finely chopped; 1 Tbsp (15 mL) fresh parsley, finely chopped; 1 Tbsp (15 mL) fresh mint, finely chopped; Pinch of saffron threads 4 - 5 oz (140 g); halibut fillets without skin, pin bones removed

www.alive.com

The recipe for this elaborate-looking dish can be easily multiplied if you are cooking for a crowd. The recipe also works for other delicate white-fleshed fish…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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