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Halibut with Artichokes, Potatoes and
Lemon Vinaigrette
1 can artichoke hearts
2 cups chicken stock
6 red skinned potatoes
6 tablespoons olive oil
2 garlic cloves, minced
2 halibut fillets
1/4 cup fresh basil, chopped
2 tomatoes, seeded and diced
1/8 cup fresh lemon juice
1/8 cup white wine vinegar
1/8 cup olive oil
Salt and pepper
Simmer artichoke hearts in chicken stock for 10 to 15 minutes. Using a slotted
spoon, transfer artichoke hearts to a bowl and let cool.
Preheat oven to 375 degrees F. Cut each potato into 4 to 5 rounds, toss with
3 tablespoons of the olive oil, garlic, salt and pepper. Arrange on a baking
sheet in one layer and bake 25 mintes or until golden brown. Remove from oven
and set aside. Coat each fillet with flour and sprinkle with salt. In a medium
skillet, heat 2 tablespoons olive oil over medium heat, saute fillets until golden
brown om each side.
In a large skillet, heat 1 tablespoon olive oil over medium heat, saute artichoke
hearts and the potatoes until heated through. Stir in the basil and season with
salt and pepper.
In a small bowl whisk the lemon juice, vinegar and olive oil together for the
vinaigrette.
Arrange a mound of artichokes and potatoes on each plate, top with the halibut
and sprinkle the tomatoes around the plate. Drizzle with the vinaigrette.
Enjoy!
Serves: 2-3
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Halibut with Artichokes
