Halibut with Artichoke Hearts

did you know??
March 16th is National Artichoke Hearts Day

Ingredients:

1 1/2 lb halibut fillets, skin removed scant cup flour, seasoned with salt and pepper (for dusting) 1 egg, lightly beaten 1/2 cup milk 1/2 cup blanched almonds, toasted and chopped 1/2 cup kritamo, chopped 4 tablespoons olive oil 2 tablespoons shallots, chopped 1 cup artichoke hearts, sliced and pan-seared 1 cup dry white wine 1/4 cup heavy cream 3 tablespoons vegetable stock 2 tablespoons butter 1 tablespoons lemon juice salt and pepper, to taste

Cut fish into four 6-ounce fillets. Dust each piece of fish in flour mixture, shaking off excess. Create an egg wash by combing egg with milk in a shallow bowl. Dip one side only of fish in egg mixture.

Combine almonds with kritamo. Roll to coat the egg-washed side of fish in the almond mixture. In a medium sauté pan, sauté the almond-coated side of the fish in olive oil until golden, approximately 3 minutes. Turn and sauté the uncoated side of the fish, approximately 3 minutes. Remove fish from pan.

Add shallots and artichokes to sauté pan, cooking 1-2 minutes. Add white wine and cook over medium heat until sauce is reduced by half. Add cream and continue to cook over medium heat until slightly thickened. Add vegetable stock and reduce heat to low. Add butter and stir well to incorporate completely. Finish with lemon juice and salt and pepper, to taste.

Yield - Serves 4

(printer friendly recipe)

..and more wonderful recipes and ideas...

VISIT OUR NEIGHBORS~ KitchenProject.com
Back to HomeBakedMemories

Copyright 2000-2006 Home Baked Memories
Contact the Webmistress: Granna@HomeBakedMemories.com
Last Updated: March 12, 2006