The saffron adds not only a lovely aroma but vivid color as well. Open a bottle of Chardonnay to go with the meal.

Makes 8 servings.

INGREDIENTS

  • 3pounds plum tomatoes, cut into 1-inch pieces (about 8 cups)
  • 2cups red grape tomatoes, halved
  • 1cup yellow teardrop tomatoes, halved
  • 88-ounce halibut fillets (each about 1 inch thick)
  • 1/2cup olive oil
  • 3tablespoons white balsamic vinegar
  • 2green onions, chopped (white part only)
  • 1tablespoon chopped fresh cilantro plus cilantro sprigs for garnish
  • 2tablespoons chopped fresh basil
  • 1/4teaspoon saffron threads

    DIRECTIONS

    Preheat oven to 450°F. Place all tomatoes in 13×9x2-inch glass baking dish. Sprinkle with salt and pepper; toss to combine. Sprinkle fish with salt and pepper; place atop tomatoes.

    Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.

    Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.