Pan Seared Halibut with Saffron Cream Sauce

Pan Seared Halibut with Saffron Cream Sauce

David Clark


Difficulty Level: Moderate

Time: Prep- 15min  Cook- 20min

Serving Size: Feeds 4-6 people


4 fillets of Halibut

Seasoning (you can use Lucky13, Frontier, BarnBurner or Pueblo)

Saffron Sauce:

  • 1 pinch saffron
  • ½ cup chopped shallot
  • 2 tbs butter
  • 1-2 garlic cloves, minced
  • 1 lemon, juiced
  • Chives, chopped 85%in sauce and 15% reserve for topping
  • 1 cup heavy cream
  • 2 tsp Lucky 13

Note: Start with cooking sauce, but start searing halibut halfway into cooking sauce time.

 Cooking Sauce:

  • Melt butter over medium heat in a pan.
  • Add the chopped shallot and sauté until soft.
  • Add the minced garlic, lemon juice, and about a handful of chopped chives and Lucky 13.
  • Combine all of the ingredients and then add the heavy cream.
  • Whisk until it starts to thicken.
  • Add the saffron. (Pinch firmly between fingers in a rubbing motion while adding to sauce to release oils)
  • Whisk the sauce and simmer until it thickens a little more and takes on a deep yellowish color and thickens to hold on spoon.
  • Turn off heat.

Cooking Halibut:

  • Season halibut lightly with your favorite OWSC blend.
  • In a non-stick skillet heat 2 tbsp olive oil on medium-high heat.
  • Place halibut in skillet and leave alone 3-4 minutes.
  • Flip halibut and leave alone 2-4 minutes or until cooked through with a translucent center.


  • Place sauce at base of the dish and place halibut in center of dish and top with reserved Chives. (option) Add desired vegetables and enjoy!