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artichokes lemon extra-virgin olive oil fennel salt peanut oil rockfish garlic tomatoes white wine fish capers Chiffonaded Basil
Viewed: 73 - Published at: 2 years agoIngredients
- 3 large globe artichokes
- 1/2 lemon, juiced, plus 2 lemons, zested and juiced
- 1 tablespoon extra-virgin olive oil, plus 1 tablespoon
- 2 bulbs fennel, finely sliced lengthwise
- Salt and pepper
- 2 tablespoons peanut oil
- 6 (6-ounce) rockfish or halibut fillets
- 6 cloves garlic, peeled and blanched in 3 changes water, then sliced
- 4 plum tomatoes, peeled, seeded, and large diced
- 1 cup dry white wine
- 1 cup fish or chicken stock, optional
- 2 tablespoons capers
- 1 tablespoon chiffonaded basil leaves
Method
- Trim the artichoke leaves and stems and blanch in salted, boiling water with a little of the lemon juice.
- Use only enough water to cover.
- When tender remove from the water, cool, and clean.
- Save the leaves for another use.
- Discard the hairy choke and save the hearts and stem for the dish.
- Slice into 1/8-inch slices.
- In a saute pan over high heat, add 1 tablespoon olive oil and saute the fennel in it until tender.
- Add salt and pepper, to taste, remove and keep warm.
- Wipe out the saute pan and add in the peanut oil and bring to medium high heat.
- Salt and pepper the fillets and brown on 1 side about 5 minutes.
- Turn and saute 2 more minutes and remove from the pan.
- Add the sliced garlic and 1/2 of the remaining olive oil and cook 2 minutes.
- Add the sliced artichokes and saute until starting to brown.
- Add the tomatoes, white wine, stock, lemon zest and juice, and remaining olive oil and reduce the liquid by 1/4.
- Return the fish to the mixture, add the capers and basil, and check salt and pepper.
- Cook 2 more minutes until fish is just flaky and check salt and pepper.
- Divide the fennel among 6 warm dinner plates and top with the fillets.
- Sauce with the vegetable mixture and serve.
