Halibut in Cider and Saffron Rice

Related recipes: Main Dishes, Low-Calorie, Low-Sugar
Halibut in Cider and Saffron Rice: Main Image

Quick Facts

Servings: 3
Cook Time: 30 min.
This delightful fish dish is from the Asturias region of northern Spain, on the coast of the Iberian Peninsula, which is famous for its hard cider.


  • Halibut in Cider1/4 cup all-purpose flour
  • salt and freshly ground black pepper
  • 3/4 lb halibut
  • 2 tsp olive oil
  • 3 medium cloves garlic, crushed
  • 2 medium tomatoes, cut into 1-inch pieces (about 2 cups)
  • 3/4 cup hard cider
  • Saffron Rice2 tsp olive oil
  • 1 cup 10-minute brown rice
  • 1 cup water
  • 1/8 tsp saffron
  • salt and freshly ground black pepper
  • 1/4 cup chopped fresh parsley


  • Halibut in CiderPlace flour on a plate and add salt and pepper to taste. Roll halibut in the flour, making sure all sides are coated. Shake off excess. Heat olive oil in a medium-size nonstick skillet over medium-high heat. Add halibut and brown 3 minutes, turn, and brown second side 2 minutes. Remove to a plate. Sprinkle with salt and pepper to taste. Raise heat and add garlic, tomatoes, and cider to the skillet. Cook 5 minutes to thicken sauce. If tomatoes are watery, cook a few more minutes. Return fish to skillet, lower heat, and cook in sauce 3 minutes. Remove fish to 2 dinner plates and spoon sauce over fish.
  • Saffron RiceHeat olive oil in a medium-size nonstick skillet over medium heat. Add rice and toss 1 minute. Add water and saffron. Bring to a simmer and cover. Simmer 5 minutes. Remove from heat and let stand, covered, 5 minutes. Add salt and pepper to taste. Fluff with a fork and sprinkle parsley on top. Serve with halibut.
Copyright © 2005 by Linda Gassenheimer

Shopping Tip: Hard cider is available in the liquor department of many supermarkets. If you can't find it, use sweet cider, light beer, or apple juice in the recipe.

Variation: Cod or haddock can be used instead of halibut.

Variation: Turmeric can be used instead of saffron for the rice.

Cooking Tip: A quick way to chop parsley is to snip the leaves off the stem with a scissors.

Nutrition Facts

Calories 487
  Calories from Fat 95 (20%)
(16%)Total Fat 11g
(8%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
(12%)Cholesterol 36mg
(3%)Sodium 75mg
(25%)Potassium 871mg
Total Carbohydrate 66g
(13%)Dietary Fiber 3g
Sugars 2g
Sugar Alcohols 0g
(61%)Protein 30g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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