Halibut with Medd Sauce
This easy no-cook sauce is delicious on any fish, and even great on chicken. I love it because the sauce isn’t cooked, although you can warm it if you want. It’s a perfect weeknight meal that takes minutes to prepare.
1 14 ounce can chopped tomatoes
1 6 ounce can marinated artichoke hearts
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
1/4 cup red wine vinegar
1/2 cup V-8 juice
1 cup olive oil
1/4 cup pitted kalamata olives, coursely chopped
Salt and pepper4 (6-ounce) halibut fillets
1/4 cup flour
3/4 teaspoon salt
1/2 teaspoon garlic powder
3/4 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 tablespoons olive oil
Drain the artichoke hearts and reserve the liquid. Quarter the hearts and set aside.
Stir the shallots, garlic, vinegar, and V-8 juice in a bowl. Slowly whisk in the olive oil and reserved artichoke liquid. You can also do this in a blender.
Fold in the drained chopped tomatoes, quartered artichoke hearts and kalamata olives. Season with salt and pepper to taste. Let rest for about 3 hours to allow flavors to blend.
Preheat oven to 350 degrees. Stir the flour with the salt, garlic powder, thyme, and pepper. Heat the olive oil in a skillet over medium heat. Dredge the halibut in the seasoned flour and add to the hot oil. Cook 2 to 4 minutes or until the fish turns a golden brown. Turn the fish over and place the skillet in the oven to finish cooking, about 5 minutes for medium internal temperature.
To serve, place the fish on a warm plate and spoon the vinaigrette over the top.