Halibut With Braised Sliced Artichokes And Lemons Recipes

Steps:

• Cut 1 lemon in half, and squeeze into a bowl of cold water; add the rinds to the water. Squeeze 1/2 cup juice from 2 lemons; set juice and rinds aside. Cut the remaining lemon lengthwise into 1/4-inch-thick slices, and set aside.
• 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. Cut artichoke heart into 1/4-inch-thick slices, and transfer to lemon water.
• Put onion, fennel, coriander seeds, reserved lemon juice and slices, 1 1/2 teaspoons salt, 1/2 cup water, and the olive oil into a large saute pan or deep pot. Drain artichokes, and add to pan; stir. Place a piece of parchment directly on mixture; cover pan with foil or lid. Bring to a boil. Reduce heat, and gently simmer, stirring occasionally, until artichokes are tender, about 15 minutes. Remove from heat, and uncover. Season with salt and pepper. Set aside.
• Season both sides of fish with salt. Heat 2 tablespoons canola oil in a large skillet over high heat until very hot but not smoking. Add 2 fillets. Reduce heat to medium-high, and cook fillets, without moving them, until bottoms are golden brown, 4 to 5 minutes. Carefully flip; cook until fish is opaque and flakes easily, 2 to 3 minutes more. Transfer each to a plate; tent with foil. Repeat with remaining tablespoon canola oil and 2 fillets. Spoon 1/2 cup artichoke mixture over each fillet. Garnish with basil.

Steps:

• For the caponata: In a large skillet, heat the olive oil over medium-high heat. Add the onion and season with salt and pepper. Cook until translucent, about 3 minutes. Add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3 to 4 minutes. Add the tomatoes, olives, and raisins to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 25 minutes. Stir in the vinegar, sugar, and capers and season with salt and pepper, to taste.
• For the halibut: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, lightly oil the pan before grilling the fish. The halibut can also be roasted for 10 to 12 minutes in a pre-heated 400 degrees F oven.)
• Drizzle the halibut on both sides with olive oil. Season on both sides with salt and pepper. Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.
• Arrange the halibut on a serving platter and top with the caponata. Garnish with chopped parsley and serve.

Steps:

• For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
• For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
• Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
• Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.

Steps:

• Squeeze 2 lemon halves into a large bowl of cold water.
• Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers of leaves in same manner until you reach pale yellow leaves.
• Cut off remaining leaves 1/2 inch above top of artichoke base using a sharp knife, then pull out purple leaves and scoop out fuzzy choke with a melon-ball cutter. Trim dark green fibrous parts from base and side of artichoke.
• Trim a thin slice from stem end, then trim side of stem down to pale green inner core. Rub cut surfaces with lemon halves, then put artichokes in lemon water.
• Trim remaining artichokes in same manner.
• Combine lemon juice, water (3 cups), oil, 3 tablespoons mint, garlic, and 1 teaspoon salt in a 4-to 5-quarts heavy pot (wide enough to hold artichokes in 1 layer with stems pointing upward) and bring to a simmer.
• Stand artichokes, stem ends up, in liquid and cover with a round of parchment paper. Simmer, covered with parchment and lid, until just tender when artichoke bottom is pierced with a knife, 25 to 30 minutes.
• Transfer artichokes with a slotted spoon to a shallow serving dish. Boil cooking liquid until reduced to about 1/2 cup, about 20 minutes. During last 2 minutes of boiling, whisk liquid until it emulsifies. Pour over artichokes and sprinkle with remaining 2 tablespoons mint.
• What to drink:
• Yarden Galilee Cabernet Sauvignon '05

Steps:

• Preheat oven to 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in 2-quart rectangular baking dish at least 2 inches deep.
• Place spinach in bag; sprinkle with onion. Top with fish. Stir together the butter, garlic, salt, and black pepper. Brush over fish. Arrange lemon slices over fish. Close bag with tie (found inside package). Cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in dish.
• Place dish in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over dish.
• Bake 20 minutes.
• Cut open top of oven bag carefully. Remember: Always support bag with the dish.
• Serve fish with spinach and lemon, and spoon any juices over the top. Sprinkle with crushed red pepper, if desired.

Steps:

• Preheat oven to 400 degrees.
• Pat fillets dry with a paper towel; sprinkle with salt and pepper.
• Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each. Divide shallot evenly among the squares, placing near fold; top each with 1 fillet and 1 tablespoon salsa (this is where I add the minced garlic on top). Divide artichoke hearts and lemon slices evenly over fillets. Fold paper; seal edges well with narrow folds. Place packets on a baking sheet. Bake at 400 degrees for 15 minutes or until a thermonmeter registers 140-145 degrees when inserted through the paper into the fish. Place one packet on each of four plates; cut open. Serve immediately.

Steps:

• Preheat grill to medium heat.
• Combine bell pepper, tomatoes, onion, artichoke hearts, garlic, paprika and salt in a bowl. Add wine and stir to incorporate.
• Cut four pieces of heavy-duty foil about twice the size around food to be wrapped. Fold each sheet in half to form a double layer.
• Divide veggies into four portions. Place one portion in center of each piece of foil.
• Place one fish fillet on vegetables in each packet. Top with lemon slices. Bring opposite sides of foil together fold edges over to make a 1 in crease at top of each packet. Continue folding until foil presses flat against food and top if packet is well sealed. Flatten ends of packet, fold or roll them together toward center to seal.
• Grill packets covered over direct heat for 10 minutes. Removed from heat and unfold.

Steps:

• Preheat oven to 450 degrees.
• Remove skin from the halibut. Trim about an inch from each end. Cut each piece of trim in thirds and set aside. Tie the perimeter of the halibut with kitchen twine. Keep cool.
• In a large ovenproof pan, place the garlic, 2 tablespoons olive oil, 1 tablespoon butter. Add the halibut cubes, and saute over medium-high heat for 2 minutes, stirring. Add the halibut filet, and brown for 5 minutes a side. Place the trimmings on top of the fillet, and put the pan in the oven for 15 minutes, basting occasionally. Remove the halibut, and set aside in a warm place for 15 minutes.
• Meanwhile, cut the artichokes into thirds widthwise.
• Put the artichokes in a pan with 1 tablespoon olive oil and 1 tablespoon butter. Salt and pepper to taste. Cook 2 minutes on each side or until lightly browned. Keep warm.
• Combine the parsley, 5 tablespoons olive oil, salt and pepper in a blender. Chop until coarse. Set aside.
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a saute pan. When hot, add the bibb lettuce and spinach leaves. Cook briefly; then, add garlic cloves and the artichokes.
• In a small nonstick pan over medium-high heat, melt 1 tablespoon butter. Add the capers and brown, about 1 minute.
• Add the lemon cubes and lemon juice to the halibut pan. Sprinkle the capers over the fish. Surround the fish with the artichoke slices, bibb lettuce and spinach. Slice the fish, and spoon parsley sauce on the side. Place in the oven briefly to warm. Serve immediately.