This Saffron-Orange Whitefish is served with a Tomato Basil Salsa, and it's stunning! It's a light and healthy fish dish that's easy to prepare and unbelievably delicious! Fish recipes with saffron are always alluring and beautiful.
So remember when we made the Saffron-Dill Basmati Rice a few weeks ago?
The following day we had this delicious fish for dinner and I've been very eager to share it with you ever since -- but, I had to wait a bit.
What We've Been Cooking
Right after the rice, I planted an early seed to get you thinking about Mother's Day brunch. So even though I presented them as dinner, I shared the Bacon-Cheddar Waffles.
Next up were my Pepper Jack Turkey-Pickled Onion Lettuce Tacos -- I couldn't very well let you starve on Cinco de Mayo, now could I?
Then, just as I was catching my breath, my friends at Melissa's Produce sent me a sample of their gorgeous Dragon Tongue Beans, so I immediately made a Dragon Tongue Bean Salad with Spicy Honey-Mustard.
Before I knew it, it was Mother's Day, and my mom took center stage -- after all, she's one of the main reasons I love cooking so much. And of course, I couldn't let you go any longer without a dessert, so I served up some super amazing brownies.
I'm excited today to have a nice space for this Saffron-Orange Whitefish, that's been waiting so patiently in the queue.
Isn't it breathtaking? My inspiration for this dish was color driven.
You simply can't avoid a beautiful presentation with this dish -- together the ingredients in the recipe create a work of art.
You will absolutely wow your guests with this Saffron-Orange Whitefish with Tomato basil Salsa recipe!
You won't believe how succulent and flavorful it is!
Another delicious recipe with saffron . . .
For the fish
- 2 pounds Whitefish, cut into 6 (approximately 5 ¼-ounce) fillets -- skin on
- 1 pinch saffron threads
- 3 tablespoons freshly squeezed orange juice
- olive oil for the pan
- sea salt and freshly ground black pepper
For the salsa
- ½ cup yellow onion, finely diced
- ½ cup tomato, washed and dried, seeds removed, finely diced
- about 1 dozen large basil leaves, washed and dried, finely chopped
- 2 teaspoons sherry vinegar
- 2 teaspoons extra virgin olive oil
- sea salt and freshly ground black pepper to taste
For the fish
- If you didn't already ask your fish monger to portion the fish (they're usually happy to do so), cut it into 6 (approximately 5 ¼-ounce) portions, leaving the skin on. Place them in a baking pan.
- Cover with plastic wrap and place in the refrigerator for 30 minutes to marinate.
- Coat the bottom of a large sauté pan with olive oil and place it over high heat. Sprinkle the marinated fish with salt and pepper. Once the pan is very hot, add the fish fillets (do not crowd the pan, so only add as many as will fit with at least 2 -inches between them -- you can always do a second batch). You should hear sizzling when the fish hits the pan -- if you don't, it's not hot enough yet. Sauté just until the fish is cooked through, about 5 minutes. After about the first minute, cover the pan with foil or a lid. (If you don't like the crispy skin, it will easily slide off once the fish is cooked.)
For the salsa
- Combine the onion, tomato, basil, sherry vinegar and oil in a small sauté pan. Place the pan over medium heat and cook only long enough to warm it, about 2 minutes. Season to taste with salt and pepper. (Here's How to Season to Taste.) Try to time the fish and salsa so they're ready at about the same time!
- Add the fish to a large platter, or individual serving plates and spoon some of the salsa over each portion.
Jolina - The Unlikely Baker
This dish looks stunning! Saffron and oranges are a very unique and very delicious-sounding combination. I'm not the cook at home but I will definitely share this! Cannot wait to try.
Thanks so much, Jolina! I hope the "cook" of the house enjoys it! And the baker, too. 😉
Not only is this beautiful, Valentina, I can just imagine how wonderful it tastes! After I make this, I will send you pictures!
Thanks so much, David! I hope you love it! 🙂
I never pinged back to let you know that I’ve made this several times, and we love it. It’s so simple for a midweek meal, and the flavors are to die for.
David, you made my day. Makes me so happy you've made and enjoyed this dish! 😀 Thank you!
The color is amazing and worth the wait. GREG
Awww, thank you Greg! XO
This recipe looks amazing and sounds amazing! I'm always looking for fish recipes that aren't salmon so this one is perfect! I'm going to make this one this week!!
Thanks so much, Amanda! I hope you love it! I think Whitfish is under-rated and I love it! 🙂
Simply sensational. I adore pairing saffron with fish and I just love the salsa here!
Thanks so much! I love salsa and fish for the summer months. 🙂
Everything in the dish sounds so unique and interesting to me. I bet it must taste awesome. totally loving it!!
Thanks so much, Fareeha! Hope you give it a try. 🙂
Melissa @ My Wife Can Cook
This looks delicious! We are always looking for new fish recipes. I have never tried saffron before, but am tempted to go out and buy it right now!
Thanks, Melissa! You mist try saffron. You'll have so much fun experimenting with it. Delicious!
Loving the colors and flavors in this dish. Could I use any type of white fish -- like snapper or mahi mahi? I just need to order some saffron and I'm ready for this!
Thank you, Lisa! Yes, any white fish should work -- just not one with too strong a flavor, as you want the saffron to shine. 🙂
Emma @ Supper in the Suburbs
What an exciting, colourful plate of food! I want to dive right in. I'm a huge saffron fan (it's a shame it's so expensive or I'd put it in everything). This is a definite must try. Pinning! Thanks