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Baked Halibut in a Saffron Broth over Mashed Potatoes with a Tomato and Black Olive Ragout Recipe

Baked Halibut in a Saffron Broth over Mashed Potatoes with a Tomato and Black Olive Ragout

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2000

Show: The Essence of EmerilEpisode: Saffron

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on April 14, 2010

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    I made this for a special dinner party for 8 people and it was amazing! I can't even describe how fab the flavors are. All I can say is, get yourself some good saffron and try this!!! Emeril, you're a genius!

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  • on January 18, 2010

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    I have made this several times for family and friends. Everyone loves it. I have substituted risotto for the potatoes.

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  • on November 22, 2009

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    A friend of ours caught halibut in Alaska and i promised him a great meal. Didn't have time to do the ragou, but the saffron potatoes and broth with the Halibut is fabulous! I added baby bell mushrooms to the broth for the fish and sauteed some asparagus for the side dish. Using a little broth for the veggies made the whole dish pop! Thanks Emerill! They think I am a genius....I couldn't deny you credit at the end of my dinner party...Thanks Again!

    Cheryl

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  • on July 14, 2008

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    I made this meal for my mother-in-law's birthday, who is usually not impressed with ANYTHING I make, and she LOVED IT! So did the rest of my family. So delicious and so easy! This is definitely something I will make again. Great for entertaining or just a family meal. Really, really, really yummy.

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  • on January 28, 2008

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    We made this for guests - following the recipe exactly except we used Sea Bass. This was by far the best preparation. I will use this whenever a special meal is in order. It was fantastic!

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  • on September 14, 2007

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    I loved the combination of flavors in this dish. Yum yum.
    It took me over an hour to prep. I guess I'm not that fast.

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  • on September 06, 2007

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    We really enjoyed this recipe. I modified it for just 2 people, and it worked fine. I found the prep time to be about right; however, our piece of fish took about 20 minutes to cook, as it was one large, thick fillet. So I'd recommend watching your own fish carefully to determine when it's done.
    The blend of flavors (broth, herbs with the fish is just right, and the potatoes had a subtle flavor from the saffron. This recipe is a keeper and I will be making it for guests in a couple of weeks.

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  • on August 10, 2007

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    We leave in Baja Calif; last week one our our avid fisherman neighbors gave us some fresh halibut he'd caught. Found this recipe and thought I'd give it a try since I actually had all the ingredients on hand! I cut the proportions way back since I was only cooking for two. It was first-rate restaurant quality! It looked fantastic and tasted even better. A definite dish to impress dinner guests and pretty darn easy to make. I chopped up the tomatoes and olives earlier in the day. Didn't bother with peeling the tomatoes. Used frozen minced garlic (Trader Joe's. Prepared the pototoes (can even make ahead and reheat but don't forget to save the broth!

    The fish came out PERFECTLY at the recommended time and temperature.

    This dish is sure to impress -- a real keeper!

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  • on January 07, 2007

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    This recipe is to die for. Absolutely amazing. My prep time took longer than what the recipe said, but I'm not a chef like Emeril. Everyone that came over for dinner just raved about this meal.
    I will definitely make this again.

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