Best 2 Halibut With Artichoke And Olive Caponata Recipes

**Discover a culinary journey of flavors with Halibut with Artichoke and Olive Caponata, a dish that tantalizes the taste buds with its vibrant Mediterranean-inspired ingredients and enticing aromas. Embark on a culinary adventure as you explore variations of this delectable dish, including a classic Caponata recipe and a delightful White Bean and Artichoke Salad. Immerse yourself in the vibrant flavors of Italy and experience the magic of fresh, seasonal produce combined with aromatic herbs and zesty spices.**

**1. Halibut with Artichoke and Olive Caponata:**
**Main Course Star:** Indulge in the main attraction, where tender halibut fillets bask in the glory of a vibrant Caponata, a symphony of sweet artichokes, succulent olives, plump tomatoes, and capers, all harmoniously united in a flavorful sauce.

**2. Classic Caponata:**
**A Sicilian Delicacy:** Journey to the heart of Sicily with this traditional Caponata recipe, where eggplant, celery, and bell peppers dance together in a symphony of flavors, creating a delightful antipasto or side dish.

**3. White Bean and Artichoke Salad:**
**A Refreshing Twist:** Dive into the realm of vegetarian delights with this White Bean and Artichoke Salad, a refreshing and flavorful combination of tender white beans, crisp artichoke hearts, and a tangy dressing, perfect for a light lunch or summer gathering.

Let's cook with our recipes!

HALIBUT IN ARTICHOKE AND TOMATO BROTH

Halibut in Artichoke and Tomato Broth image

Provided by Giada De Laurentiis

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil, plus 3 tablespoons
4 (6-ounce) halibut fillets
1/4 teaspoon salt, plus more for seasoning fish
1/4 teaspoon freshly ground black pepper, plus more for seasoning fish
2 shallots, sliced into thin rounds
2 cloves garlic, minced
1 pound frozen artichokes, thawed
1/2 cup white wine
1 1/2 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
1/2 teaspoon minced fresh thyme leaves

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.

ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY

Roasted Halibut With Lemons, Olives and Rosemary image

Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, main course

Time 10m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 (8-ounce) halibut fillets, preferably at least 1-inch thick
1 1/2 teaspoons extra virgin olive oil, more to taste
Kosher salt
Ground chile pepper, preferably Turkish or Aleppo
2 rosemary branches
1 small lemon, very thinly sliced
1/4 cup sliced, pitted calamata or other good-quality black olives

Steps:

Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram

Tips:

Choose a high-quality halibut fillet. Look for fish that is firm and has a mild, slightly sweet flavor.
Sear the halibut before baking. This will help to create a crispy crust and lock in the fish's natural juices.
Use a flavorful marinade. The marinade will help to infuse the halibut with flavor and keep it moist during cooking.
Roast the artichokes and olives until they are tender. This will help to bring out their natural sweetness and flavor.
Make the caponata sauce ahead of time. This will allow the flavors to meld and develop.
Serve the halibut with the caponata sauce and roasted vegetables. This will create a delicious and colorful dish that is sure to impress your guests.

Conclusion:

This halibut recipe is a great way to enjoy this delicious fish. The combination of flavors and textures is simply irresistible. The crispy halibut, tender artichokes, and flavorful caponata sauce are a perfect match. This dish is sure to become a favorite in your household.