Cauldron Cooking: Mediterranean Halibut
There’s nothing better than eating a meal you can feel super good about. This is one of those. The magic in this meal is about amping up the love in your life, whether that’s strengthening the love of your family and friends, or romantic love with you and your lover. As you make it, envision how leveling up the love quotient in your life looks like. Each time you add an ingredient to this recipe,
as you prepare it, see that image again. See the people eating it feel the love you have for them, as well.
I can’t stress enough how easy it is to make your own broth. Try it. Or find your local kitchen witch who can cook some up for you. Be sure that the halibut is wild-caught, fresh. If you can get directly at your local fisherman’s wharf, even better. If you’re landlocked, sleuth your way to the vendor that has the freshest fillets.
If halibut is out of your price range, any white, meaty fish could be replaced, such as sole or Mahi Mahi. I’ve made this recipe even with
catfish. Experiment if you like.
This is an easy recipe that doesn’t take too long to make either, so if you want to amp up the love on a week night, go for it.
I serve this meal with a side of roasted asparagus. It’s a perfect pairing.
You’ll need a cast-iron frying pan and a cast-iron griddle pan for this recipe.
1 tablespoon olive oil, plus 3 tablespoons
4 (6-ounce) halibut fillets
1/4 teaspoon salt, plus more for seasoning fish
1/4 teaspoon freshly ground black pepper, plus more for seasoning fish
2 shallots, sliced into thin rounds
2 cloves garlic, minced
1 pound frozen artichokes, thawed; or, jarred artichoke hearts, rinsed
1/2 cup white wine
1 1/2 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
1/2 teaspoon minced fresh thyme leaves
Fresh lemon slices (optional for garnish)
Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white
wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper (or more to your taste). Bring to a simmer.
Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled
halibut. Serve immediately with fresh lemon slices, if desired.
Leave comments on your attempt to make this or any questions you might have.