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Ingredients
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Fish
Vinaigrette
Artichoke
Method
Preparing the Halibut
- 1
Season the Halibut
Pat the Alaskan halibut fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Heat the Pan
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- 3
Making the Vinaigrette
- 4
Combine Ingredients
In a small bowl, whisk together the Meyer lemon juice, Meyer lemon zest, 4 tablespoons of olive oil, Dijon mustard, honey, salt, and black pepper until well combined.
- 5
Taste and Adjust
Taste the vinaigrette and adjust seasoning if necessary. Set aside.
Preparing the Artichokes
- 6
Sauté the Garlic
In the same skillet used for the halibut, add 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
- 7
Add Artichokes
Add the artichoke hearts to the skillet. Season with salt and black pepper and cook for an additional 3-4 minutes, stirring occasionally, until heated through.
