Breville BOV800XL Instruction Booklet page 64

RECIpES
SAFFRON HALIBUT WITH
TROpICAL SALSA
Function: BAKE
Temperature: 400˚F (205˚C)
Cooking Time: 13 minutes
(approximately)
Convection Fan: ON
Yield: 4 Servings
4 x 6 oz (4x175 g) Halibut fillets
1 Teaspoon (5 ml) Kosher salt
½ Teaspoon (2.5 ml) Black pepper
1 Teaspoon (5 ml) Ground cumin
½ Teaspoon (2.5 ml) Turmeric
Generous pinch Saffron threads
¼ Teaspoon (1 ml) Chili powder
2 Tablespoons (30 ml) Light olive oil
1 Lime, quartered
Tropical Salsa
1 Cup (250 ml) Pineapple, small dice
½ Cup (125 ml) Mango, small dice
½ Cup (125 ml) Papaya, small dice
2 Kiwi fruit, small dice
1 Avocado, peeled and coarsely chopped
¼ Cup (60 ml) Cilantro, finely chopped
¼ Cup (60 ml) Red onion, finely diced
1 Jalapeno, seeded and finely chopped
Juice and zest of 1 lime
1 Teaspoon (5 ml) Honey
Salt and pepper to taste
64
1. Combine the salt, pepper, cumin,
turmeric, saffron threads, and chili
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 roasting pan
(or line with parchment 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 400˚F (205˚C) and
the timer to 13 minutes. Turn convection
fan ON and press the START/CANCEL
button to activate.
Tropical Salsa:
1. Combine all the salsa ingredients into a
medium sized bowl. Toss together and
season to taste with salt and pepper.
2. Serve the Halibut with the quartered lime
and 2 generous tablespoons of salsa (or
more if desired).