One of the great things about doing what I do (working as a personal chef) is getting kudos when you hit the nail on the head! Let’s be honest not everything turns out the way we think it’s going to but when it does, it’s the business. I made this for my (work) family and they loved it.
1 lb Wild Pacific Halibut (or Striped Bass, Pacific Cod) 4 x 4oz portions
1 pint cherry tomatoes – washed
1/3 cup Kalamata olives – pitted & halved
3 oz (1/2 small jar) marinated artichokes
2 cloves garlic – minced
1/3 cup white wine
1/2 cup chicken / veg. broth
1/2 lemon – zested
S&P to taste
Preheat saute pan. Your pan should be quite hot but not smoking. When hot, season and sear fish ’til golden brown. The key here is to get a quick sear on the fish but not to cook it all the way.
Remove the fish to a foiled roasting tray. Wipe out the pan with a paper towel and put back on the heat. Add a drizzle of olive oil.
Once hot add your whole cherry tomatoes and saute until they begin to blister, 3-4 mins. Then add the garlic and saute for 30 secs. Deglaze (flashy term for add the liquid) with wine & broth and bring to a boil. Once boiling reduce and simmer for 4-5 mins.
Meanwhile in preheated 400°F oven cook your fish. It will take approx. 5-6 mins max depending on how thick it is, so keep an eye on it.
To finish your sauce, add the olives, artichokes and lemon zest and cook for another 5 mins.
TIP: Once the fish is cooked let it sit out of the oven for a couple of mins and add any juice that comes out to your sauce. This is the difference between a good sauce and a great tasting one.
I served this with some wilted spinach and polenta.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.