Halibut With Artichokes And Celtuce Recipe

Prepare the Ingredients

Start by rinsing the halibut fillets under cold water and patting them dry with paper towels. Season both sides with salt and black pepper. Then, drain and rinse the artichoke hearts if using canned, and set aside. Wash the celtuce thoroughly, removing any tough outer skin.

Slice the Celtuce

Using a sharp knife, slice the celtuce into thin strips or rounds, as preferred. This will help it cook evenly and blend well with the other ingredients.

Heat the Olive Oil

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the minced garlic, stirring for about 30 seconds until fragrant but not browned.

Cook the Celtuce

Add the sliced celtuce to the skillet and sauté for about 3-4 minutes until it starts to become tender. Stir occasionally to prevent sticking.

Add Artichokes

Add the artichoke hearts to the skillet with the celtuce, and continue cooking for another 2-3 minutes. Stir well to combine all the flavors.

Cook the Halibut

Push the celtuce and artichokes to the side of the skillet and add the halibut fillets. Drizzle the remaining 1 tablespoon of olive oil over the fillets. Cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.

Finish with Lemon and Parsley

Once the halibut is cooked, drizzle the lemon juice over the fish and sprinkle with chopped parsley. Allow everything to cook together for an additional minute to blend the flavors.

Serve

Carefully plate the halibut fillets alongside the sautéed celtuce and artichokes. Garnish with extra parsley if desired and serve immediately.