Mediterranean-Style Halibut with Artichoke Hearts and Kalamata Olives
Inspired by the Mediterranean seaside, this dish combines juicy tomatoes, Kalamata olives, and sweet artichoke hearts with tender fish. A cinch to prepare, but delivers that fancy flair.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at sunbasket.com.
Cooking tools:
- Microplane
- Citrus press
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
- Paper towel
- Serving bowl
Ingredients
- ¾ pound organic gold or red new potatoes
- 6 ounces organic grape or cherry tomatoes
- 3 tablespoons pitted Kalamata olives
- 1 organic lemon
- 4 or 5 sprigs organic fresh Thai or other basil
- Fish options:
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- ⅓ cup cooked quartered artichoke hearts
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Roasted Halibut and Tomato-Olive Tapenade over Lemony Polenta
sunbasket.com
Recipe: <!-- -->Halibut with Artichokes and Tomatoes<!-- -->
wholefoodsmarket.com
Mediterranean Salmon with White Bean and Artichoke Salad
sunbasket.com
Mediterranean Halibut – Alaska Select
alaskaselectseafood.com
Mediterranean-Style Halibut with Tomatoes, Olives, and Fennel
kosher.com
Italian Baked Halibut with Cherry Tomatoes & Olives
greateasyrecipe.com
Mediterranean-Style Halibut - alive magazine
alive.com
Baked Halibut with Artichokes and Parmesan
ifeellikecooking.com