Simple Supper: Cumin Rubbed Halibut with Saffron, Olives, and Leeks

Even in sunny California, the weather is getting colder and grey-er by the day. For some, bleak weather brings cravings for hot cocoa and creamy soups. For me, however, foods with a little more kick keep away the cold. This simple dish is quick and easy to prepair and the flavor is perfect for a chilly night.

Cumin Rubbed Halibut with Saffron, Olives, and Leeks
2 Halibut steaks, rubbed with cumin, salt & pepper
1 leek greens & whites, trimmed and diagonally sliced
2 cloves of garlic, diced
1/4 c. green olives (try them stuffed with jalapeño for a little more bite)
1 tbsp olive oil
1/2 c. good white wine
1/2 c. chicken stock
1/4 tsp. saffron

Optional: 1 c. pre-cooked rice pilaf (Trader Joe's Multigrain Rice Pilaf is excellent)


Heat the olive oil in a skillet over medium heat and soften the leeks, garlic and olives. Once soft, push the leeks, garlic and olives to the sides of the pan (as pictured above) and brown the halibut steaks on both sides. After browning add the broth, white wine and saffron (and pre-cooked rice pilaf if so desired) and simmer covered until the halibut is white & cooked through -- about 10 minutes.