Thursday, September 29, 2016

Halibut with Artichoke and Olive Caponata

Halibut with Artichoke and Olive Caponata
(4 servings)


¼ cup Olive Oil
1 small Red Onion, chopped
1 tsp. Salt, plus extra for seasoning
½ tsp. Black Pepper, plus extra for seasoning
1 stalk Celery, chopped
8 oz. Frozen Artichoke Hearts, thawed and cut into 1-inch pieces
1 can (14½ oz.) Diced Tomatoes
10 pitted Kalamata Olives, halved
3 tbsp. Raisins
¼ cup Red Wine Vinegar
1 tbsp. Sugar
1 tbsp. Capers, rinsed and drained
4 (4-5 oz.) pieces Center-cut Halibut Fillets, 1-inch thick
3 tbsp. Extra-Virgin Olive Oil
Salt and Black Pepper to season
3 tbsp. Fresh Flat-leaf Italian Parsley, chopped


For the Caponata:

In a large skillet, heat olive oil over medium-high heat.  Add onion and season with tsp. salt and half tsp. pepper.  Cook until translucent, about 3 minutes.  Add the celery and artichoke hearts.  Cook until soft and the artichokes are lightly browned (3-4 minutes).  Add the tomatoes, olives and raisins to the pan.  Simmer over medium-low heat, stirring frequently, until mixture thickens, about 25 minutes.  Stir in the vinegar, sugar and capers and season with salt and pepper to taste.

For the Halibut:

Drizzle both sides of Halibut with olive oil.  Season both sides with salt and pepper.  Use a nonstick pan or your grill on medium-high heat.  Oil pan or grates lightly and place Halibut in or on to cook.  Figure 3-4 minutes per side or until flesh flakes easily with a fork.  Place on a serving platter and top with the Caponata.  Sprinkle with parsley for garnish and serve.

Note:               You could also roast the Halibut in a pre-heated 400-degree oven for 10-12 minutes if you prefer.  I would place on a rack in a rimmed baking sheet.

Ideas for Future Efforts

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