Halibut with Creamy Saffron Sauce

Source: The Minimalist

Two haibut filets
1 cup whole fat yogurt
small pinch cayenne
large pinch saffron
salt and pepper to taste
two or three green onions
butter
juice of 1/2 lemon

Mix together one cup yogurt (lowfat preferable, as it gives the sauce the right
bit of creaminess), small pinch cayenne pepper, large pinch saffron, salt, pepper, and two or three green onions, chopped.
Let sit for twenty minutes.

Meanwhile, season two halibut filets with salt and cayenne pepper and saute over
medium heat in either butter or olive
oil (I used butter, but a light olive oil would work as well), turning
frequently (it takes about 10 minutes to finish, it's done when the fish is just
opaque all the way through--if you're unsure as to whether the fish is quite
done, take if off the heat and let it sit for a minute or two and it'll finish
cooking that way).

Once filets are ready, add juice of 1/2 lemon (or to taste) to sauce and spoon
over the fish. Serve with bread and salad. (To make things very easy, I took
some spinach, tossed it with lemon juice, put it on a plate, and placed the
halibut and sauce on top of that, removing the need for extra dressing. But be
careful not to add too much lemon to the spinach, as it will thin the yogurt
sauce too much.)