2 tbsp Silk Unsweetened
Pinch saffron threads (8-10 pieces)
1/4 cup mayonnaise
3 oz silken tofu (1/4 block)
1-2 cloves garlic, finely minced or grated
1 tsp Dijon mustard
2 tsp lemon juice
Salt to taste
3 tbsp unsalted butter or olive oil
4 leeks, finely sliced, white and pale green part only
4 (7-oz) halibut fillets, each approximately 1-in thick
Coarse salt and freshly ground white pepper to taste
2 tbsp canola oil
Make aioli. Heat Silk in microwave or on stovetop until hot. Place saffron in a small bowl, add hot Silk and let steep for 10 minutes. Puree saffron liquid and remaining aioli ingredients in a blender or small food processor until smooth. Aioli can be made a day or two in advance and kept in the refrigerator. Bring to room temperature before serving.
To prepare fish, melt butter in a skillet and saute leeks over medium-low heat until translucent, being careful not to burn leeks. Season with salt and pepper and keep warm.
Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Flip fillets, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish on platter with the leeks and cover to keep warm.
To serve, divide leeks between 4 dinner plates, top with halibut and drizzle with aioli. Serve with a mixed green salad and crusty bread.
(using unsalted butter):
44 g protein
15 g carbohydrate
32 g fat (52% calories from fat)
8 g fat
93 mg cholesterol
877 mg sodium
2 g fiber