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Halibut with Oysters in Saffron Cream Sauce

4 4-oz halibut fillets
1 pint shucked oysters
1 tablespoon olive oil
salt and white pepper, to taste
2 tablespoons butter
1 cup whipping cream
1/2 cup chardonnay
1/2 lemon, juiced
2 tablespoons shallots, chopped
1 clove garlic, chopped
pinch saffron threads

In a sauce pan, saute shallots and garlic in butter until wilted.
Add wine and saute for 3 three minutes. Add lemon juice, saffron,
cream and continue to simmer until reduced by 1/3(sauce fairly
thick). About 15 minutes.

Rub halibut with olive oil, salt and white pepper. Brown the fillets
in a very hot pan(about 2 minutes per side). Remove to ovenproof
serving dish.

Place in 250 degree oven for 5 minutes.

Bring sauce to high simmer; add oysters and cook until oysters firm
up(about 3 minutes).

Spoon oysters and sauce over halibut.

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