bake
SAFFRON HALIBUT WITH
TROPICAL SALSA
Function: BAKE
Temperature: 205˚C/ 400˚F
Cooking Time: 13 minutes (approximately)
Convection Fan: ON
Makes: 4 Servings
ingredients
1 teaspoon salt
½teaspoon ground black pepper 1 teaspoon ground cumin
½teaspoon ground turmeric Generous pinch saffron threads ¼ teaspoon chilli powder
4 x 175g Halibut fillets*
2 tablespoons light olive oil
1 lime, quartered
Tropical Salsa
ingredients
1 cup pineapple, diced
½cup mango, diced
½cup papaya, diced
2 kiwi fruit, peeled and diced
1 avocado, peeled and coarsely chopped
¼cup coriander, finely chopped
¼cup red onion, peeled and finely diced 1 Jalapeno, seeded and finely chopped Juice and zest of 1 lime
1 teaspoon honey
Salt and pepper to taste
method
1.Combine the salt, pepper, cumin, turmeric, saffron threads, and chilli powder. Rub olive oil over the fillets, and sprinkle with the spice mixture. Gently rub the mixture into the flesh.
2.Lightly oil the bottom of the Breville roasting pan (or line with non stick baking paper). Place the fillets onto the roasting pan skin side down.
3.Set the wire rack to the bottom rack height position. Turn the function dial until the indicator on the LCD screen points to the BAKE function.
4.Set the temperature to 205˚C/ 400˚F and the timer to 13 minutes. Turn convection fan ON and press the START/CANCEL button to activate.
5.After baking remove fillets from roasting pan and serve the Halibut with the quartered lime and 2 generous tablespoons of salsa (or more if desired).
Tropical Salsa
method
1.Combine all the salsa ingredients into a medium sized bowl. Toss together and season to taste with salt and pepper.
*Halibut fillets are not available use any other flat fish such as sole or flounder.
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