Halibut with Artichokes, Lemon, Tomatoes and Capers

Serves 6
1 can artichokes in water (drained)
Juice of 2 lemons plus zest from 1 lemon
4 plum tomatoes – cut into chunks
4 cloves garlic – minced
2 tbs. capers
2 tbs chopped fresh basil
1 cup of white wine
1 cup of chicken stock (You could use seafood stock instead)
Tabasco (optional)
Vegetable oil or grape seed oil (use oil that can handle high heat)
Olive oil small amount
6  (4-6 oz) halibut filets (you could use grouper, too or another similar fish of your liking)
Salt and pepper and creole seasoning

Rinse and pat dry the filets – salt and pepper them – sprinkle some creole seasoning on them too (creole is optional)

Heat oil in skillet – medium high
Add filets – cook on one side for 4 minutes – flip and cook for 2 more minutes
Remove from the skillet and set aside

Turn stove down a bit to medium.
Add some olive oil to the pan and sauté garlic for 1 minute.
Add artichokes and let them get a little brown (2 minutes maybe)
Add tomatoes, white wine, chicken stock, lemon juice and zest and reduce the liquid to about 1/2.
Taste – add a little Tabasco if you want a little kick – add the basil and capers- and adjust salt and pepper if needed.
Add the filets back into the pan and sauté for another 2 minutes or until fish is cooked to your liking.


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