Fish and White wines have always been a classic pairing. Throw artichokes in the mix and it can create a tricky pairing. Luckily this artichoke crusted halibut has all the right seasonings to make this pairing work. A touch of panko, lemon zest and butter balances out the artichokes and creates a brightening array of flavors. Pair this dish with Chateau Jean Faux Bordeaux White.
- 4 5 to 6 ounce fresh halibut fillets
- Salt and pepper to taste
- 1 14 ounce can artichoke heart in water drained and chopped
- 1/2 cup unseasoned panko
- 1 teaspoon very finely grated lemon zest
- 1 teaspoon fresh thyme leaves
- 2 tablespoons grated Parmesan Reggiano
- 1/2 teaspoon garlic salt
- 3 ounces clarified butter melted
- 2 tablespoons extra virgin olive oil
- Pat dry the halibut fillets and season to taste with salt and pepper. Set aside.
- Mix together in a medium bowl the chopped artichoke hearts, panko, lemon zest, thyme,
- Parmesan and garlic salt. Set aside.
- Pre heat broiled to 475 degrees
- In a heavy skillet large enough to hold fillets, add 2 ounces of the clarified butter and 2 tablespoons olive oil. Heat to medium high. When oils are shimmering carefully add fillets
- And sear for 4 minutes. Turn fillets over and sear 4 minutes. Remove from heat and spoon
- Artichoke mixture over each pressing gently. Drizzle remaining butter over halibut.
- Place under broiler and cook for an additional 4 to 6 minutes until halibut is cooked through.
- Serve with lemon wedges.
This recipe has been contributed by Nanette Berning-Pate, Culinary Professional.