I know it looks like I am on an artichoke binging spree here but I'm not. This recipe was one of the first I ever posted on my foodie blog "Midnight Sun Mama" back in June, 2008.
I've learned a lot since then. Like, many chefs recommend removing the gills of the mushroom. One thing stands true though, halibut is a lovely fish that eagerly takes on other flavors yet remains tender and sweet and artichokes have that musky, rich taste that pair with mushrooms willingly.
Wish there was a grill and bake option because that is what you are doing.
I hope you enjoy this dish as much as we do.
serves2-4 depending on side dishes
prep time35 Min
cook time50 Min
green onions, diced
roma tomato, seeded and diced
halibut, cleaned, skinned and cut into 1" chunks
portabello mushroom caps, remove gills
artichoke hearts, chopped
pinot gris or other good white wine
fresh parsley, chopped
olive oil for mushroom marinade
1 1/2 tsp
garlic, for mushroom marinade
pepper to taste, for mushroom marinade
thyme, for mushroom marinade
How To Make
(See the last 4 ingredients) Marinade mushroom caps for at least 30 minutes. Grill mushrooms turning every 4-5 minutes until seared on both sides and tender to the touch (about 20 minutes).
Meanwhile, Sauté onions and garlic in butter in a non-stick pan for 5 minutes. Add tomatoes, halibut, parsley and white wine. Cover and simmer on low 10 minutes. Remove using a slotted spoon, reserving liquid.
Add to the remaining liquid, the cream blended with cornstarch to make a thickened sauce.
Add mayonnaise, sour cream, lemon juice and thyme. Stir to a creamy consistency. Add cooked fish and artichoke hearts. Heat through.
Spoon over mushroom caps and bake at 350 for 35 to 40 minutes.
Serve with a side salad and a glass of that Pinot Gris.
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