Pan Seared Halibut with a Saffron Broth

This couldn't be simpler and the fish melts in your mouth.  The color of the broth is beautiful and the flavor is heavenly.

For the heck of it, I threw a little fresh spinach in one of the bowls, if you want a little texture, a little green, give it a try. Serve with a good bread to sop up the broth. Yum!

Ingredients:

1 halibut filet

Salt

Pepper

1 teaspoon Saffron

1 cup chicken broth

Directions:

Season both sides of halibut with salt and black pepper.

Heat oil in a large skillet over medium-high heat. 

Add halibut and cook 2 minutes per side, or until golden brown.

Remove fish from pan and set aside.

To the same pan, broth and saffron.  Bring to a simmer.  Return fish to pan and simmer 2 minutes, until fish is fork-tender.

Serves 1