Roasted Halibut good for 4 serving
Halibut is firm, lean and mild-flavored fish like cavalla ("talakitok"), and again farmed fish like tilapia and cream dory. For that reason, Halibut is a perfect meal if you usually hit the gym because it is one of the best sources of omega 3 fatty acids. Whether it is a baked halibut or a grilled halibut, this delicious fish is healthy and totally a perfect partner for a zesty sauce like lemon and sour cream.
1 lb halibut, cut into 4-oz portions
Salt and pepper, to taste
Drizzle of grape-seed oil
Drizzle of olive oil
1 pint cherry tomatoes
2 cloves garlic, minced
1 cup wine
1/2 cup chicken or vegetable broth
1 cup kalamata olives, pitted and halved
3 oz marinated artichokes
Zest of 1/2 lemon
1. Preheat a saute pan over medium-high heat. Season fish with salt and pepper. When the pan is hot, add a drizzle of grape-seed oil. Sear fish until golden brown, about 3/4 minutes each side.
2. Remove the fish and place in a foiled roasting tray.
3. Wipe out the saute pan with a paper towel and place it over medium heat. Add a drizzle of olive oil. Once hot, add whole cherry tomatoes and saute until they begin to blister, about 3-4 minutes.
4. Add garlic to tomatoes and saute for 20 seconds. Deglaze (a flashy term for "add liquid") the pan with wine and broth; bring to a boil, then reduce heat and simmer 3-4 minutes.
5. Preheat oven to 400 degrees F. Cook fish for 5-6 minutes, or until firm.
6. While fish is cooking, finish the sauce; Add olives, artichokes, and lemon zest to the pan with the tomatoes; cook for 5 minutes.
7. Once the fish is cooked, removed from oven and let sit for 3-4 minutes. If any juice comes out, add it to the sauce.
8. Set fish on plate and spoon sauce over it. If desired, serve fish on a bed of wilted spinach.