Fish fillet with saffron and orange

Ingredients

• 1 kg Halibut fillets, skinned, boned, 4cm thick
• 250 ml Fresh orange juice
• 250 ml White wine
• 6 slice Serrano ham
• 2 pcs Red chili pepper, seeded and chopped
• 1 tbsp Cane sugar
• 1 tsp Orange zest, finely grated
• 3/4 tsp Fresh ground salt
• 1 tsp Smoked paprika
• 1/2 tsp Saffron threads

Method

1. Prepare the sauce: In small saucepan, bring orange juice, wine, chopped chillies, sugar, saffron, and 0.25tsp salt to a boil over medium-high heat.
2. Reduce heat to low and simmer, uncovered and stirring occasionally, until reduced to 125ml, for about 45 minutes.
3. Strain through fine sieve into small bowl, pressing on solids. Stir in rind and transfer into pan.
4. Prepare the fish; cut each fish fillet in half, lengthwise.
5. Combine paprika, salt, and pepper; sprinkle over fish. Place on greased grill over medium-high heat; close cover and grill, turning once, until fish flakes easily when tested, about 10 minutes.
6. Heat sauce over medium-high heat; when it starts to simmer, add fish and cook for another 3-4 minutes.
7. Serve immediately.