Grilled Halibut with Sauce Provencal, Pine Nut Saffron Couscous Featured

Grilled Halibut with Sauce Provencal, Pine Nut Saffron Couscous

Think iconic French countryside as you savor this grilled halibut topped with whipped compound butter of sea salt, Italian parsley, lavender, tarragon, marjoram, oregano and pepper. The same herbs are used to prepare our sauce Provencal, a bright aromatic sauce of vine-ripened tomato with garlic, bay leaf, shallot, thyme and dry vermouth. Paired with large pearl Israeli couscous, steamed with saffron, folded together with sautéed onions, sautéed celery hearts, fresh thyme, garbanzo beans and toasted pine nuts. Come to Salty's for this dish, available for a limited time, and you'll dream about fields of lavender tonight. (If you can't make it into Salty's, try our Festival Recipe, adjusted for the home cook.)

Grilled Halibut with Sauce Provencal, Pine Nut Saffron Couscous and Lavender Herb Butter

Serves 4


4 each 6-ounce pieces halibut
salt and pepper
olive oil

Rub halibut with olive oil and season with salt and pepper. Set aside.

Sauce Provencal Recipe


2 tablespoons shallots, minced
1 tablespoons garlic, minced
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/4 teaspoon lavender
1/2 teaspoon parsley
1/2 cup dry vermouth
2 pounds tomatoes, chopped
2 bay leaves
2 tablespoons olive oil
salt and pepper to taste


In a heavy-bottom stock pot over medium heat, saute shallots, garlic, thyme, marjoram, lavender and parsley until translucent. Add vermouth and allow to reduce by half. Add the chopped tomatoes and bay leaves and simmer 45 minutes until the liquid has reduced and the tomatoes are broken down. Adjust the seasoning with salt and pepper and remove half the mixture and puree until smooth. Add the pureed mixture back in and reserve.

Saffron Israeli Couscous Recipe


3 cups Israeli couscous
1 tablespoon olive oil
1/2 cup yellow onion, minced
1/2 cup celery, minced
2 tablespoons celery leaves, minced
1 tablespoon fresh thyme, minced
10 threads saffron
1/2 cup white wine
1 1/2 cups garbanzo beans, drained, rinsed
1/2 cup pine nuts, toasted


In a large soup pot over medium-high heat, bring 16 cups of water to a boil. Add couscous and cook until tender, 8 to 10 minutes. Drain and reserve. In a large saute pan over medium heat, add olive oil and saute onions, celery, celery leaves, thyme and saffron until translucent. Add white wine, drained couscous, toasted pine nuts and drained garbanzo beans and cook stirring constantly about 2 more minutes. Reserve.

Herb Compound Butter Recipe


8 tablespoons butter, room temperature
1/4 teaspoon fresh thyme, minced
1/4 teaspoon fresh parsley, minced
1/4 teaspoon fresh lavender
1/4 teaspoon rosemary blossoms
1/4 teaspoon marjoram, minced
1/2 teaspoon sea salt
1 good pinch cracked pepper


In a bowl mix together all ingredients and reserve.

Plating the Dish

To cook halibut prepare a grill and grill the fish about 3 minutes each side. Add 1 tablespoon of lavender butter to top of each halibut medallion. To serve place a scoop of couscous in center of plate. Add a large spoonful of sauce Provencal on top of couscous and top with halibut. Serve immediately.

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WORLD CLASS SEEFOOD, Steaks, Service & Smiles!®

Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.