Ingredients
- 1/2 cup 1/2 cup chopped fresh Italian parsley endend
- 1/4 cup 1/4 cup chopped organically grown edible flower petals endend
- such as calendula, nasturtiums, roses, onion, or chive blossoms endend
- 2 Tablespoons 2 Tablespoons chopped fresh chives endend
- 2 Tablespoons 2 Tablespoons chopped fresh basil endend
- 1 Tablespoon 1 Tablespoon chopped fresh oregano endend
- 1/2 teaspoons 1/2 teaspoons salt endend
- 1/4 teaspoon 1/4 teaspoon fresh ground black pepper endend
- 1-1/2 lb. 1-1/2 lb. wild Alaska Halibut fillet, cut into 4 pieces endend
- 2 Tablespoons 2 Tablespoons olive oil endend
- 1 cup 1 cup chicken, vegetable, or fish broth endend
- 1/4 teaspoons 1/4 teaspoons saffron threads endend
- 2 2 garlic cloves, minced endend
- 1 lb. 1 lb. fresh peas, shelled, or 1 cup frozen peas, thawed endend
Servings:
Units:
Instructions
- In a shallow bowl, combine the parsley, flour petals, chives, basil, oregano, salt, and pepper. Place the halibut in the flower and herb
- mixture, pressing the fish to thoroughly coat both sides. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the halibut and cook for 4 minutes on one side. Turn over the halibut and pour
- in broth. Add the saffron and garlic. Simmer for five minutes, or until the halibut is just opaque in the broth is reduced by half. Drain
- the last minute or so, add the peas.
- To serve, place a fish fillet in each of four shallow soup bowls. Divide the broth and peas evenly among the bowls.
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