Halibut With Artichoke And Olive Caponata Recipes

HALIBUT WITH BRAISED, SLICED ARTICHOKES AND LEMONS

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.

ARTICHOKE CAPONATA (CAPUNATA 'I CACUOCCIULI)

Steps:

• Make tomato sauce:
• Crush tomatoes in a bowl with your hand. Cook garlic in oil in a 1 1/2-quart saucepan over low heat, turning occasionally, until pale golden, about 10 minutes. Discard garlic. Stir in tomatoes, sugar, basil, and salt and pepper to taste. Simmer vigorously, uncovered, stirring occasionally, until sauce is reduced to a thick pulp, about 20 minutes.
• Prepare vegetables:
• Smash olives with a meat pounder or flat side of a large knife. Remove pits. Soak olives 30 minutes in cold water, changing water every 10 minutes. Drain. Juice 2 lemons into a large bowl half filled with cold water and add lemon halves. Working with 1 artichoke at a time and running knife through remaining lemon before each cut, trim about ‚ inch from tops and cut off stems. Pull off tough outer leaves and quarter artichokes lengthwise. Put them in lemon water as trimmed.
• Drain artichokes well and pat dry. Heat oil in a large heavy skillet over moderately high heat, then sauté artichokes, stirring, 2 minutes. Add salt to taste and cook over moderately low heat, stirring occasionally, until crisp-tender, 15 to 20 minutes. While artichokes cook, blanch celery in boiling water 2 minutes and transfer with tongs to a bowl of cold water to stop cooking. Thinly slice.
• Add celery, olives, and capers to artichokes. Cook over moderately low heat, stirring occasionally, until hot. Stir in vinegar and cook 1 minute. Add tomato sauce and salt and pepper to taste. Simmer 5 minutes. Serve at room temperature with a few grindings of black pepper.

ROASTED HALIBUT WITH BABY ARTICHOKES AND PARSLEY SAUCE

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.

ARTICHOKE CAPONATA

Steps:

• Sauté artichoke hearts, onions and garlic in olive oil for 5 minutes.
• Add wine, capers and sweet basil.
• Serve hot or cold with toast points or toasted crusty bread.