Halibut with Braised, Sliced Artichokes and Lemons

By blum099

Ingredients

• 4 lemons, preferably organic
• 4 medium or large artichokes
• 1/2 medium onion halved, crosswise and thinly sliced (about 1 cup)
• 1 small fennel bulb, trimmed, halved crosswise, and cut into 1/4-inch-thick strips (about 1 cup)
• 1 teaspoon coriander seeds, lightly crushed
• Coarse salt and freshly ground pepper
• 3/4 cup extra-virgin olive oil
• 4 halibut fillets (each about 6 ounces and 1 1/4 to 1 1/2 inches thick), skinned
• 3 tablespoons canola oil
• Fresh basil sprigs, for garnish

Details

Adapted from marthastewart.com

Preparation

Step 1

STEP 1
Cut 1 lemon in half, and squeeze into a bowl of cold water; add the rinds to the water. Squeeze 1/2 cup juice from 2 lemons; set juice and rinds aside. Cut the remaining lemon lengthwise into 1/4-inch-thick slices, and set aside
STEP 2
Prepare the artichoke hearts: Working with 1 artichoke at a time, snap off tough outer leaves until half-green-half-yellow leaves are exposed. Using a chef's knife, cut off dark-green top until just pale part remains. Using a paring knife, peel dark-green layer from base and stem; trim stem. Scrape out purple leaves and fuzzy choke using a spoon, and discard. Halve artichoke lengthwise. Rub artichoke with reserved lemon rinds as you work. Cut artichoke heart into 1/4-inch-thick slices, and transfer to lemon water.
STEP 3
Put onion, fennel, coriander seeds, reserved lemon juice and slices, 1 1/2 teaspoons salt, 1/2 cup water, and the olive oil into a large saute pan or deep pot. Drain artichokes, and add to pan; stir. Place a piece of parchment directly on mixture; cover pan with foil or lid. Bring to a boil. Reduce heat, and gently simmer, stirring occasionally, until artichokes are tender, about 15 minutes. Remove from heat, and uncover. Season with salt and pepper. Set aside.
STEP 4
Season both sides of fish with salt. Heat 2 tablespoons canola oil in a large skillet over high heat until very hot but not smoking. Add 2 fillets. Reduce heat to medium-high, and cook fillets, without moving them, until bottoms are golden brown, 4 to 5 minutes. Carefully flip; cook until fish is opaque and flakes easily, 2 to 3 minutes more. Transfer each to a plate; tent with foil. Repeat with remaining tablespoon canola oil and 2 fillets. Spoon 1/2 cup artichoke mixture over each fillet. Garnish with basil. (Remaining artichoke mixture can be refrigerated in an airtight container up to 1 week.)