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Tuesday, May 11, 2010

Halibut Piccata with Artichokes on Farro

Halibut Piccatta with Artichokes on Farro

I got back from another quick trip to San Francisco yesterday and was in the mood for something tasty and light. I had some Pacific halibut in my freezer from a little while ago. I'm currently out of quinoa, but well stocked with farro which was a great substitute. This is a great meal to make when you're starving as it comes together quickly and does not skimp on flavor. The lemon and capers give this bite while the butter cuts through it and makes the sauce rich without feeling overly decadent. I love halibut for it's flaky non-fishiness, but it can be tricky to do this in a stainless steel pan. I recommend using non stick especially if you are watching your calories so you don't have to use as much fat. The farro helps this feel like a complete meal and even with the butter, it's enough to keep you full, but not feeling guilty.



Halibut Picatta with Artichokes on Farro
(Adapted from Closet Cooking)



Makes 2 servings

1/2 cup farro, rinsed
1 cup chicken stock
3 artichoke hearts (halved)
2 teaspoons olive oil
6-8 ounces halibut
Salt and pepper to taste
1/2 cup of dry white wine (can substitute chicken stock)
Juice of 1/2 a small lemon
1 tablespoon capers, drained
1 /2 tablespoon butter
1 tablespoons parsley, chopped

Bring the farro and chicken stock to a boil. Reduce to a simmer, cover and cook until the stock is absorbed, about 15-20 minutes. Drain any remaining stock and stir the artichoke hearts into the farro.

In a medium saute pan, heat the olive oil over medium heat. Season the halibut with salt and pepper. Add the halibut and cook until lightly golden brown on both sides, about 3-5 minutes per side and set aside.

Add the white wine and lemon juice to the pan, deglaze 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 parsley.

Serve the halibut on a bed of farro with the artichoke hearts and top with the lemon and caper sauce.

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13 comments:

Pam said...

This sounds like a delicious halibut dish! I've never had it with artichokes and I bet it is great!

Erica said...

Fabulous. Love artichokes. I never cook with capers...I need to get on this :)

LetMeEatCake Eat With Me! said...

mmm! i'm on a fish kick since getting back from Vancouver, this will be on my menu for the week yum!

Joanne said...

I saw this on Kevin's site and thought it looked excellent! It looks just as pretty here too. Definitely a great dish...mmm capers.

Diana said...

What kind of farro do you buy? Does it require you to soak for 8 hours before? I looked at some at Whole Foods last week and couldn't find any that didn't require soakage.

marla {family fresh cooking} said...

I love halibut and capers, all these ingredients. Very healthy too ! xo

Bridgett said...

I really like this dish. Light, healthy and tasty!

Kristen said...

What a wonderful spring dish. Looks great with the artichokes and capers- what great flavors!

vanillasugar said...

i think artichokes and capers go so well together. like two different levels of 'twang' if that's a word.

M. said...

that is something I'm making for dinner tonight....love halibut for the same reasons you do.

Maria said...

Love the bed of farro! Such a pretty plate!

Shannon said...

perfect--easy and delicious dinner! artichokes are something i need to use more, as are capers. sometimes i forget all the fun ingredients i have in my kitchen!

Jenn AKA The Leftover Queen said...

This really looks great - I love piccata!