Sauteed Halibut with Artichoke Hearts, Cherry Tomatoes & Cannellini Beans

Sauteed Halibut - July 18th, 2012

I really wish Halibut was less expensive. I will now be on the look out for when it goes on sale. Usually Haddock is my white fish of choice, but oh my....this was sooo good!

Sauteed Halibut with Artichoke Hearts, Cherry Tomatoes, & Cannellini Beans - page 57

"Halibut and tomatoes are a match made in heaven. This summery recipe tastes light and refreshing, but the halibut and hearty beans pack an extra punch of protein."

When I went grocery shopping, I could have sworn that the recipe called for Halibut Steaks, so that is what I got (in the end, I'm glad I did), but infact, I only needed fillets. I just increased the cooking time by a few minutes.

I have been looking for a bag of frozen artichoke hearts at every grocery store (well, just Sobeys & Superstores) but have not been able to find any. All I could find was canned. I didn't even think about them being packed in salt. But oh, one bite and you were instantly reminded. I even rinsed them before adding to the skillet. Maybe it helped a little...? They were salty, which was really disappointing because I was so excited to be making a dish with artichokes in it. I think I will check Pete's Frootique next. I ate maybe two artichoke pieces, but left the rest on the plate (mind you, aside from the steak bone, they were the ONLY things left on the plate when I was finished).

Everything else in the dish was fantastic. I loved the combination of cherry tomatoes with the beans, garlic, capers, and basil. This was very filling and I required nothing else to eat for the rest of the night. I guess it worked out well that I didn't like the salty artichokes because I wouldn't have had room for them anyways.

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