This recipe came together over a day. I ended up having all the ingredients on hand, and it worked out very nicely.
1/2 cup plain yogurt
Salt and pepper
Hefty pinch of Cayenne pepper
1/2 shallot, peeled and minced
1/2- 1 tsp. saffron threads
Juice of 1/2 blood orange, or to taste
2 halibut fillets
1 Tbs butter + 1 Tbs olive oil
In a small bowl, with a fork whisk yogurt together with salt, Cayenne and shallot. Rub saffron between your fingers to crush it, then stir it into the yogurt mixture. Let sit for about 20 minutes . Before cooking the fish, add the blood orange juice, taste, and adjust seasoning.
Season halibut with salt and more Cayenne, (if you don’t like spicy, replace with white pepper or cracked ground pepper). Place butter and olive oil in large nonstick skillet and turn heat to medium high. When the butter melts, add fish, sear for about 4 minutes then turn. Continue to cook for another 4-5 minutes until done.
Serve fish warm or room temperature, with the yogurt sauce on top. Add extra Saffron or Cayenne , if you wish.
I served this over wild rice and riced cauliflower along some farm fresh roasted carrots.