Thin slices of artichokes, onion, fennel, and lemon are gently simmered to a silken, confitlike consistency that sets off the firm yet flaky halibut fillets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Cut 1 lemon in half, and squeeze into a bowl of cold water; add the rinds to the water. Squeeze 1/2 cup juice from 2 lemons; set juice and rinds aside. Cut the remaining lemon lengthwise into 1/4-inch-thick slices, and set aside.
- Prepare the artichoke hearts: Working with 1 artichoke at a time, snap off tough outer leaves until half-green-half-yellow leaves are exposed. Using a chef's knife, cut off dark-green top until just pale part remains. Using a paring knife, peel dark-green layer from base and stem; trim stem. Scrape out purple leaves and fuzzy choke using a spoon, and discard. Halve artichoke lengthwise. Rub artichoke with reserved lemon rinds as you work. Cut artichoke heart into 1/4-inch-thick slices, and transfer to lemon water.
- Put onion, fennel, coriander seeds, reserved lemon juice and slices, 1 1/2 teaspoons salt, 1/2 cup water, and the olive oil into a large saute pan or deep pot. Drain artichokes, and add to pan; stir. Place a piece of parchment directly on mixture; cover pan with foil or lid. Bring to a boil. Reduce heat, and gently simmer, stirring occasionally, until artichokes are tender, about 15 minutes. Remove from heat, and uncover. Season with salt and pepper. Set aside.
- Season both sides of fish with salt. Heat 2 tablespoons canola oil in a large skillet over high heat until very hot but not smoking. Add 2 fillets. Reduce heat to medium-high, and cook fillets, without moving them, until bottoms are golden brown, 4 to 5 minutes. Carefully flip; cook until fish is opaque and flakes easily, 2 to 3 minutes more. Transfer each to a plate; tent with foil. Repeat with remaining tablespoon canola oil and 2 fillets. Spoon 1/2 cup artichoke mixture over each fillet. Garnish with basil.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ken Bwalya
[email protected]Overall, I really enjoyed this dish and would definitely recommend it to others.
issam babor
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
Amir Farhat
[email protected]I love the combination of flavors in this dish. The halibut, artichokes, and lemons all work together perfectly.
Ines Lahti
[email protected]This is a great recipe for a special occasion dinner. It's sure to impress your guests.
Nisrath Jahan
[email protected]The artichokes took a bit longer to cook than the recipe stated, but they were worth the wait.
Muhammad Jawiad
[email protected]This dish was easy to make and the results were impressive. I'll definitely be making it again.
Riyad Khan
[email protected]I followed the recipe exactly and the halibut turned out perfectly cooked. It was flaky and moist, just the way I like it.
Hiba Bouaa
[email protected]The lemon sauce was a bit too tart for my taste, but overall the dish was still enjoyable.
Aamish ali
[email protected]The braised artichokes were the star of this dish. They were cooked to perfection and had a wonderfully tender texture.
MD. Hasanur Zaman
[email protected]This halibut dish was a delight! The artichokes and lemons added a unique and flavorful twist to the delicate fish. I highly recommend it.