Submitted by: Isabel De Los Rios
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Servings: 6
A very filling seafood dinner, with an Italian twist.
1 lemon
2 tbsp. capers
1 tbsp. butter
2 tbsp. fresh parsley
2 c. chicken stock
1 c. white quinoa
6 baby artichoke hearts
1 tbsp. coconut oil
24 oz. halibut
sea salt & black pepper to taste
1/2 c. white wine
Combine the chicken stock, quinoa, and baby artichoke hearts (halved) in a saucepan. Bring to a boil, reduce heat, and simmer until the stock is absorbed, about 15-20 minutes.
Heat the oil in a pan. Season the halibut fillets with salt and pepper. Add the halibut to the pan and cook until lightly golden brown on both sides (about 3-5 minutes per side); set aside.
Add the white wine (or use chicken stock instead) and the juice and zest of the lemon to the pan. Deglaze the pan and simmer to reduce the sauce for a few minutes. Add the capers and butter, and heat until the butter melts into the sauce. Remove from heat and stir in the chopped parsley.
Serve the halibut on a bed of quinoa and artichoke hearts, and top with the lemon and caper sauce.
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