Halibut With Orange Tea and Saffron

Nancy Davidson. Photo by Colin Cooke.

Halibut with orange tea and saffron

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Makes servings

1/4 cup plus 1 tablespoon extra virgin olive oil, divided

4 teaspoons fresh lime juice

1/4 teaspoon saffron threads

8 4-ounce skinless Pacific (Alaskan) halibut fillets

1/2 teaspoon kosher salt, or to taste

Dash freshly ground black pepper

1 bag orange tea or infusion blend


In a small bowl, whisk together honey, lime juice, and 1/4 cup oil. Crack saffron threads between your fingers and add them to the oil mixture. Allow to infuse for at least 15 minutes.

Preheat over to 450°F.

Line a large baking sheet with aluminum foil, leaving an overhang as long as the baking sheet itself. Brush foil with the remaining 1 tablespoon olive oil.

Sprinkle both sides of fish with salt, pepper, and contents of the bag of orange tea. Place seasoned fish on the prepared sheet and drizzle with saffron vinaigrette. Cover fish with foil overhang and seal together the edges of foil.

Bake until opaque in center, about 12 minutes.

Serve with a squeeze of fresh lime juice, if desired.

Per Serving:

Calories: 198

Carbohydrates: 2 g

Fat: 11 g

Protein: 22 g

Fiber: 0 g