The Recipes

Fish, fish, and more fish!

Yes, I love seafood.  Love, love it.  This must be the number one thing I miss about living in California at the beach: the accessibility of affordable seafood.

But, with all the dough I'm saving by not going out, dangit if I'm not going to treat myself, especially with this dish, since halibut is super-expensive in D.C.

Halibut in Artichoke Broth

Ingredients:

- One halibut fillet (cod or another firm white fish would work well, too)
- 1 shallot, chopped
- 1 garlic clove, grated or minced
- 1/2 tsp. crushed red pepper
- 1/2 c. white wine
- 1 c. stock (seafood, vegetable or chicken)
- 1/4 c. artichoke hearts (from a jar), roughly chopped
- 1/4 beefsteak tomato, chopped into 1/2 inch chunks
- 1/4 c. kalamata olives, quartered
- salt
- pepper
- olive oil
- chopped flat-leaf parsley, for garnish
- juice of 1/2 lemon

I thought about grilling the fish (probably ideal), but I didn't really feel like dirtying a grill pan and a skillet.  So, here we go:

In a large skillet, heat a few turns of the pan of olive oil.  Make sure you have a complete layer, as you don't want your fish to stick.  Season the halibut with salt and freshly-ground black pepper.  Put the fish in the pan, turning after 2 minutes.  Cook another two minutes; remove the fish from the pan.  Basically, I wanted to get a nice crusty exterior with the salt and pepper.

Add a drizzle more oil and the shallot.  Allow to soften, approximately 3-4 minutes.  Add the garlic and cook one minute longer.  Add a pinch of salt, pepper, and the crushed red pepper.  Add the white wine and allow it to reduce for a few minutes.  Add the artichokes, olives and tomatoes.  Stir to combine; add the broth.  Simmer for 1-2 minutes and then add the halibut, nestling it into the broth.  Cook for 5 minutes.  If you want to test the fish, it should be completely opaque but flake apart easily with a fork.  Garnish with the juice of 1/2 of a lemon and chopped flat-leaf parsley; if you don't have citrus on hand it will still be mighty tasty, but I really recommend it if you have it.