Halibut season has arrived.
After a winter’s break, the fisherman are again providing us with this gorgeous, dense whitefish. Halibut is a favourite because of its mild flavour and rich texture. It is also extremely versatile and can be prepared many different ways.
I love it simply baked topped with a garlic mayonnaise, pesto or a mixture of panko with a touch of olive oil and lime zest. Halibut also makes for decadent fish and chips and is delicious in a curry.
This Provencal inspired dish is absolutely delish and very easy to prepare — enjoy.
4 skinless halibut fillets
1 small onion, quartered and thinly sliced
2 garlic cloves, chopped
1/2 cup dry white wine or Rosé (of course Okanagan)
1 small jar marinated artichoke hearts rinsed
1 (15-oz) can chopped or stewed tomatoes
1/3 cup pitted Kalamata olives, chopped
2/3 cup water
salt and pepper
1 tablespoon unsalted cold butter, cut into bits
1 teaspoon finely grated fresh orange or lemon zest
Saute onion in olive oil in a heavy saucepan over moderate heat, stirring occasionally, until softened and golden. Add the garlic and cook, stirring, 1 minute, add wine and boil 1 minute, add artichoke hearts, tomatoes (including juice), olives, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a simmer, uncovered and stir occasionally. Pat fish dry and sprinkle with salt and pepper.
Transfer sauce to a ceramic baking dish and arrange fish over sauce trying not to crowd them. Dot fish with butter and cover dish tightly with foil. Roast until fish is just opaque and cooked through, 15-20 minutes.
Sprinkle with some orange or lemon zest on fish before you serve in shallow bowls with some crusty bread to sop up the tasty broth.