Halibut with Braised, Sliced Artichokes and Lemons

Name: Halibut with Braised, Sliced Artichokes and Lemons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 mediums or large artichokes; 1 sprig Fresh basil , for garnish; 3 Tbsps canola oil; 4 servings Coarse salt and freshly ground pepper; 1 teaspoon coriander seeds, lightly crushed; 1 small fennel bulb, trimmed, halved crosswise, and cut into 1/4-inch-thick strips (about 1 cup); 4 fillets halibut fillets (each about 6 ounces and 1 1/4 to 1 1/2 inches thick), skinned; 4 lemons, preferably organic; 177 milliliters extra-virgin olive oil

Halibut with Braised, Sliced Artichokes and Lemons might be just the main course you are searching for. This recipe serves 4. One serving contains 949 calories, 82g of protein, and 57g of fat. This recipe covers 52% of your daily requirements of vitamins and minerals. If you have lemons, basil sprigs, coriander seeds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet.

Instructions

Prepare the artichoke hearts: Working with 1 artichoke at a time, snap off tough outer leaves until half-green-half-yellow leaves are exposed. Using a chef's knife, cut off dark-green top until just pale part remains. Using a paring knife, peel dark-green layer from base and stem; trim stem. Scrape out purple leaves and fuzzy choke using a spoon, and discard. Halve artichoke lengthwise. Rub artichoke with reserved lemon rinds as you work.

Ingredients you will need

Artichoke Hearts

Artichoke

Lemon

Base

Dry Seasoning Rub

Equipment you will use

Knife

Cut artichoke heart into 1/4-inch-thick slices, and transfer to lemon water.

Ingredients you will need

Artichoke

Lemon

Water

Equipment

Chefs Knife

Knife

Ingredients

Servings:

4mediums

or large artichokes 1sprig

Fresh basil , for garnish 3Tbsps

canola oil 4servings

Coarse salt and freshly ground pepper 1teaspoon

coriander seeds, lightly crushed 1small

fennel bulb, trimmed, halved crosswise, and cut into 1/4-inch-thick strips (about 1 cup)4fillets

halibut fillets (each about 6 ounces and 1 1/4 to 1 1/2 inches thick), skinned 4

lemons, preferably organic 177milliliters

extra-virgin olive oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.