Grilled Halibut With Peppers And Artichokes Recipes

HALIBUT WITH ARTICHOKE AND OLIVE CAPONATA

Steps:

• For the caponata: In a large skillet, heat the olive oil over medium-high heat. Add the onion and season with salt and pepper. Cook until translucent, about 3 minutes. Add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3 to 4 minutes. Add the tomatoes, olives, and raisins to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 25 minutes. Stir in the vinegar, sugar, and capers and season with salt and pepper, to taste.
• For the halibut: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, lightly oil the pan before grilling the fish. The halibut can also be roasted for 10 to 12 minutes in a pre-heated 400 degrees F oven.)
• Drizzle the halibut on both sides with olive oil. Season on both sides with salt and pepper. Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.
• Arrange the halibut on a serving platter and top with the caponata. Garnish with chopped parsley and serve.

GRILLED HALIBUT WITH GRILLED RED PEPPER HARISSA

Steps:

• Prepare barbecue (medium-high heat). Thread jalapeño and garlic clove onto metal skewer. Brush jalapeño, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper. Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander. Grill fish, bell peppers,jalapeño, and garlic until vegetables are tender and charred and fish is just cooked through, about 4 minutes per side for fish and 8 minutes per side for vegetables. Grill lemon, cut side down, until charred, about 3 minutes. Transfer fish to plate and tent with foil to keep warm.
• Peel charred parts of skin from bell peppers and cut stem from jalapeño, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 1/4 cup oil, 1 1/2 teaspoons cumin, and 1 1/2 teaspoons coriander to blender. Process until coarse puree forms. Season sauce generously to taste with salt and pepper.
• Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.

BAKED HALIBUT WITH ARTICHOKES & TOMATOES

Steps:

• Salt and pepper the halibut steaks. Sprinkle with garlic powder.
• In a large skillet, melt the butter, add the olive oil and bring to medium heat. Sauté the fish 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 degrees. Bake the fish for an additional 15-20 minutes until the fish is flaky and cooked through. Serve over angel hair pasta.

GRILLED HALIBUT WITH PEPPERS AND ARTICHOKES

Steps:

• Preheat grill to medium heat.
• Combine bell pepper, tomatoes, onion, artichoke hearts, garlic, paprika and salt in a bowl. Add wine and stir to incorporate.
• Cut four pieces of heavy-duty foil about twice the size around food to be wrapped. Fold each sheet in half to form a double layer.
• Divide veggies into four portions. Place one portion in center of each piece of foil.
• Place one fish fillet on vegetables in each packet. Top with lemon slices. Bring opposite sides of foil together fold edges over to make a 1 in crease at top of each packet. Continue folding until foil presses flat against food and top if packet is well sealed. Flatten ends of packet, fold or roll them together toward center to seal.
• Grill packets covered over direct heat for 10 minutes. Removed from heat and unfold.

HALIBUT IN ARTICHOKE AND TOMATO BROTH

Steps:

• 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. Bring to a simmer.
• Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.