Halibut Skillet

The basic idea came from an issue of Martha Stewards eponymous magazine. This is pretty easy to put together and a great company dish because much of the work can be done before your guests arrive. It is essentially a "Mediterannean" seafood dish that produces a terrific broth that will demand a nice, crusty bread as an accompaniment.

Dec 15, 2014
Halibut Skillet

serves 4

INGREDIENTS:

  • 16-18 ounces of cherry tomotoes
  • 1 onion, halved and thinnly sliced.
  • 4 cloves garlic: chopped / or 4 tsp minced garlic from a jar
  • 2 cans (13.5 ounces) whole artichoke hearts / cut them in half if they are large.
  • 3/4 cup pitted Greek or Spanish olives..I like "kalamata"..
  • 1/3 cut capers.
  • 1/3 cup extra virgin olive oil.
  • 1 cup dry white wine.
  • 1 lemon / sliced thinnly.
  • 4 fish fillets (I like halibut for this recipe, but you can use any firm white fish).

METHOD:

An hour or two before you plan to cook this, combine all the ingredients, except the fish and sliced lemon, into a large pot or skillet, mix well then cover.
When ready to cook, remove the fish fillets from the fridge and place on top of the prepared mixture. S&P slightly and top the fillets with the sliced lemon.
Cook over a high burner until the juices start to bubble, then reduce the heat to medium-low and simmer covered for about 20 minutes, or until the fish is opaque.
.

CHEFS NOTE: Serve with a good quality, crusty bread.
 
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