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.

Halibut with Medd Sauce.jpg

Main ingredients:
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

Method:
Vinaigrette:
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.

Halibut:
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.

MainsIzza Wei-Haas