Instructions: Combine the flour, salt and pepper in a mixing bowl. Dredge the halibut filets in the flour mixture. Place two tablespoons of vegetable oil in a heavy saute pan over medium-high heat. Add the floured-seasoned halibut and cook for two to three minutes on each side, until done.

For the Saffron Sauce: In a small saucepan, bring clam juice, saffron and lemon juice to a boil. Simmer for 25 to 30 minutes. Add cornstarch and cook for five minutes. Add cream and cook for three minutes.

Place the halibut on warm serving plates and top with the saffron sauce. Serve with fresh seasonal vegetables and rice or potatoes.

This recipe yields 2 servings.

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