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.
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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
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