Halibut Piccata with Artichokes or Asparagus
Today's recipe comes to us from Kevin Lynch of Toronto, Canada… a FoodBuzz featured publisher whose blog, Closet Cooking, presents a wealth of great recipes.
As Kevin says, “I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! Now I spend my free time searching for and trying tasty new recipes.”
Here's what Kevin says about his halibut piccata recipe... if you can't get fresh baby artichokes, substitute canned artichoke hearts. If you don't like artichokes, substitute broccoli rabe or asparagus:
"After a few heavy meals on the weekend, I was looking for something on the lighter side and when thinking about lighter meals, seafood often comes to mind. I was lucky enough to come across some more on the weekend that I just had to pick up and I wanted to include them in the meal as I have been enjoying them a lot lately.
"One of the first things that came to mind was a piccata using a white fish along with the artichoke hearts. This white fish piccata is pretty similar to my favorite chicken piccata where the meat is cooked in the pan and then the pan is deglazed with white wine that along with some lemon, butter and capers forms a tasty sauce that is served over the meat.
"Piccata is often served over pasta or rice but as I have been using quinoa so often recently, that was the first thing that came to mind and I knew that it would absorb all of the extra lemon and caper sauce that dripped into it.
"Other than preparing the baby artichoke hearts, this meal is really easy to make, taking no more time than it takes to cook the quinoa and the results are well worth it!
"The picata's lemony sauce works amazingly well with seafood and in this case it also infused the bed of quinoa with its amazing flavor. I served this meal with a side of simple steamed asparagus to give it another hit of spring's bounty."
Halibut Piccata with Baby Artichokes
1 cup quinoa, rice, or orzo (rice-shaped pasta)
2 cups chicken stock
6 baby artichoke hearts (halved) or 24‒36 canned artichoke hearts (or use broccoli rabe or asparagus)
1 tablespoon organic extra virgin olive oil
4 (6 oz) Alaskan halibut fillet portions
Sea salt and organic pepper to taste
1/2 cup of white wine (or chicken stock)
1 lemon (juice and zest)
2 tablespoons capers
1 tablespoon butter
2 tablespoons parsley (chopped)
- Simmer the quinoa (or rice or orzo) and the baby artichoke hearts in the chicken stock until absorbed, about 15-20 minutes (45 minutes for brown rice).
- Heat the oil in a pan.
- Season the halibut with salt and pepper.
- Add the halibut and cook until lightly golden brown on both sides, about 3‒5 minutes per side and set aside.
- Add the white wine and lemon to the pan, deglaze and simmer to reduce the sauce for a few minutes.
- Add the capers and butter and heat until the butter melts into the sauce.
- Remove from heat and stir in the parsley.
- Serve the halibut on a bed of quinoa with the artichoke hearts and top with the lemon and caper sauce.