Broiled Halibut With Saffron Rice

• 2 halibut steaks, cut in half (about 1 1/2 pounds)
• Juice of 1 lime or lemon
• 1 tablespoon olive oil
• 1/4 teaspoon saffron threads
• 1 cup dry white wine
• 2 shallots, minced
• 1 clove garlic, minced
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons butter
• 2 cups Arborio or short grain rice
• Approximately 1 1/2 quarts hot chicken or fish stock, or water
• Coarse salt and freshly ground pepper to taste
• 1/4 cup heavy cream
• 2 tablespoons chopped fresh chives

1. Preheat broiler.
2. Wipe the halibut steaks dry with paper towels.
3. Sprinkle with lime or lemon juice and olive oil.
4. Set aside.
5. Mix the saffron with the wine and set aside.
6. In a large skillet, soften the shallots, garlic and jalapena pepper in the butter.
7. Add the rice and cook, stirring frequently, until the grains are opaque.
8. Pour in the saffron wine mixture and bring to boil, stirring.
9. Turn down heat and add a cup of stock or water.
10. Simmer over low heat, stirring occasionally.
11. As the liquid evaporates, add more.
12. Season with salt and pepper to taste.
13. Continue adding liquid and stirring for about 20 minutes, or until the rice is al dente.
14. The liquid should be absorbed; the rice should be creamy.
15. While the rice is cooking, broil the halibut steaks.
16. If they are done before the rice, keep warm.
17. Add the cream to the rice, stir thoroughly over low heat and correct seasoning.
18. Place half a halibut steak on each plate, plus a serving of rice.
19. Sprinkle with chives and serve.

lime, olive oil, saffron threads, white wine, shallots, clove garlic, pepper, butter, short grain rice, chicken, salt, heavy cream, fresh chives

Taken from cooking.nytimes.com/recipes/2336 (may not work)