Prep Time: 30 minutes  Cook Time: 15 minutes  Serves: 4

INGREDIENTS

  • Vinaigrette:
  • 1 14 ounce can chopped tomatoes
  • 1 6 ounce can marinated artichoke hearts
  • 2 tablespoons finely chopped shallots
  • 1 teaspoon finely chopped garlic
  • ¼ cup red wine vinegar
  • ½ cup V-8 juice
  • 1 cup olive oil
  • ¼ cup pitted kalamata olives, coursely chopped
  • Salt and pepper
  • Halibut:
  • 4 (6-ounce) halibut fillets
  • ¼ cup flour
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ¾ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • 4 tablespoons olive oil

HALIBUT WITH MEDITERRANEAN VINAIGRETTE, TWICE BAKED POTATOES, FRESH GREEN BEANS, AND TOMATO BRUSCHETTA. I GOT MANY OF THE INGREDIENTS FROM THE CHERRY STREET FARMER’S MARKET IN TULSA. THE HALIBUT RECIPE CALLS FOR CANNED TOMATOES, BUT I ROASTED CHERRY TOMATOES, INSTEAD. THIS DISH IS SUPERB, AND THE SAUCE TASTES GREAT ON CHICKEN TOO!

INSTRUCTIONS

1. Vinaigrette:

2. Drain the artichoke hearts. Cut them into quarters and set aside.

3. Stir the shallots, garlic, vinegar, and V-8 juice in a bowl. Slowly whisk in the olive oil. You can also do this in a blender.

4. 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.

5. Halibut:

6. Preheat oven to 350 degrees.

7. Stir the flour with the salt, garlic powder, thyme, and pepper.

8. Heat the olive oil in a skillet over medium heat.

9. 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.

10. To serve, place the fish on a warm plate and spoon the vinaigrette over the top.

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