Skip to content
Summer Weather Hold. Click for Details >>
Summer Weather Hold
Artichoke Crusted Halibut

Artichoke Crusted Halibut

artichoke crusted halibut

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

Servings: 4


  • 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


  1. Pat dry the halibut fillets and season to taste with salt and pepper. Set aside.
  2. Mix together in a medium bowl the chopped artichoke hearts, panko, lemon zest, thyme,
  3. Parmesan and garlic salt. Set aside.
  4. Pre heat broiled to 475 degrees
  5. 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
  6. And sear for 4 minutes. Turn fillets over and sear 4 minutes. Remove from heat and spoon
  7. Artichoke mixture over each pressing gently. Drizzle remaining butter over halibut.
  8. Place under broiler and cook for an additional 4 to 6 minutes until halibut is cooked through.
  9. Serve with lemon wedges.

This recipe has been contributed by Nanette Berning-Pate, Culinary Professional. 

Previous article Delicate Wines Made by Daring Women Part I