Halibut Skillet

This dish draws inspiration from an issue of Martha Stewart's iconic magazine. Its delightfully simple to prepare and ideal for entertaining, as most of the work can be completed before your guests arrive. A quintessential Mediterranean seafood creation, it yields a rich, flavorful broth that practically begs for a side of hearty, crusty bread to soak up every last drop..

Dec 15, 2014

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.