Description
Fresh tomatoes and artichoke hearts cooked in a lemony white wine sauce makes for a tangy partner to this firm, low-fat white fish.
Ingredients
- 4 whole Fresh Alaskan Halibut Fillets, Skin Removed
- 1 dash Salt And Pepper
- 1 dash Garlic Powder
- ⅓ cups Butter
- ¼ cups Olive Oil
- 1 can (4 Oz. Size) Artichoke Hearts, Drained And Quartered
- ¼ cups White Wine
- 1 whole Lemon, Juiced
- ¾ cups Chicken Broth
- 1 pint Cherry Tomatoes, Sliced In Half
- Angel Hair Pasta, For Serving
Preparation
Salt and pepper the halibut steaks. Sprinkle with garlic powder.
In a large skillet over medium heat, melt the butter. Then add the olive oil and bring to medium heat. Add the fish into the skillet and saute for about 3 minutes a side until just starting to caramelize. Remove the fish from the skillet to a baking dish.
Add the artichokes, wine, lemon juice, and broth to the pan and simmer for about 5 minutes. Add the tomatoes and simmer until they pop, for 3 minutes more.
Preheat oven to 350 F. Bake the fish for an additional 15-20 minutes until the fish is flaky and cooked through. Serve fish and sauce over angel hair pasta.
