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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
½ teaspoon ground black pepper
1 teaspoon ground cumin
½ teaspoon 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
½ cup mango, diced
½ cup papaya, diced
2 kiwi fruit, peeled and diced
1 avocado, peeled and coarsely chopped
¼ cup coriander, finely chopped
¼ cup 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.