Pan Seared Halibut with Saffron and Fresh Salsa

Two great cooks - Jacques Pepin and my mother - have both said "Simplify." Nothing could be more true for fish.  Find yourself some good fish and reduce some complexity in your life. 

1-1/2 lb halibut fillet cut into four portions
1/2 tsp saffron threads
2 Tbsp butter
1 Tbsp canola oil
1/2 cup fresh pico de gallo salsa
2 ripe avocados, peeled, cored and sliced

Melt the butter in the oil in a non-stick skillet over medium-high heat.  Sprinkle the halibut fillets with the saffron along with salt and pepper.  When the butter has frothed and bubbled and is just about to begin to brown, place the fillets into the pan, saffron-side down.  Allow the fillets to sizzle for about 5 minutes, gently shaking the pan from time to time.  Check the fillets to see if they have browned.  When you see browning around the edges, flip the fish and cook on the other side about 2-3 minutes.  The fish should just be cooked through.

Plate the fish and top with a few tablespoons of fresh salsa, and garnish with half an avocado.

Serves 4.