Halibut with Artichokes, Lemon, Tomatoes and Capers
Category: Uncategorized
Serves 6
Ingredients
1 can artichokes in water (drained)
Juice of 2 lemons plus zest from 1 lemon
4 plum tomatoes – cut into chunks
4 cloves garlic – minced
2 tbs. capers
2 tbs chopped fresh basil
1 cup of white wine
1 cup of chicken stock (You could use seafood stock instead)
Tabasco (optional)
Vegetable oil or grape seed oil (use oil that can handle high heat)
Olive oil small amount
6Â (4-6 oz) halibut filets (you could use grouper, too or another similar fish of your liking)
Salt and pepper and creole seasoning
Rinse and pat dry the filets – salt and pepper them – sprinkle some creole seasoning on them too (creole is optional)
Heat oil in skillet – medium high
Add filets – cook on one side for 4 minutes – flip and cook for 2 more minutes
Remove from the skillet and set aside
Turn stove down a bit to medium.
Add some olive oil to the pan and sauté garlic for 1 minute.
Add artichokes and let them get a little brown (2 minutes maybe)
Add tomatoes, white wine, chicken stock, lemon juice and zest and reduce the liquid to about 1/2.
Taste – add a little Tabasco if you want a little kick – add the basil and capers- and adjust salt and pepper if needed.
Add the filets back into the pan and sauté for another 2 minutes or until fish is cooked to your liking.