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Baked Halibut with Artichokes & Tomatoes in a White Wine Sauce

4 whole Fresh Alaskan Halibut Fillets, Skin Removed
1 dash Salt And Pepper
1 dash Garlic Powder
13 cups Butter
1/4 cups Olive Oil
1 can (4 Oz. Size) Artichoke Hearts, Drained And Quartered
1/4 cups White Wine
1 whole Lemon, Juiced
3/4 cups Chicken Broth
1 pint Cherry Tomatoes, Sliced In Half
Angel Hair Pasta, For Serving


Salt and pepper the halibut steaks. Sprinkle with garlic powder. In a large skillet over medium heat, melt the butter. Then add the olive oil and bring to medium heat. Add the fish into the skillet and saute for about 3 minutes a side until just starting to caramelize. Remove the fish from the skillet to a baking dish. Add the artichokes, wine, lemon juice, and broth to the pan and simmer for about 5 minutes. Add the tomatoes and simmer until they pop, for 3 minutes more. Preheat oven to 350 F. Bake the fish for an additional 15-20 minutes until the fish is flaky and cooked through. Serve fish and sauce over angel hair pasta.

Source: tastykitchen.com