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Halibut Piccata with Baby Artichokes on Quinoa
After a few heavy meals on the weekend, I was looking for something on the lighter side and when thinking about lighter meals, seafood often comes to mind. I was lucky enough to come across
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Simmer the quinoa and the baby artichoke hearts in the chicken stock until absorbed, about ⏱️ 15-20 minutes.
quinoa1 cupbaby artichoke hearts (halved)6chicken stock2 cups
2
Heat the oil in a pan.
3
Season the halibut with salt and pepper.
4
Add the halibut and cook until lightly golden brown on both sides, about ⏱️ 3-5 minutes per side and set aside.
5
Add the white wine and lemon to the pan, deglaze and simmer to reduce the sauce for a few minutes.
lemon (juice and zest)1
6
Add the capers and butter and heat until the butter melts into the sauce.
capers2 tablespoonsbutter1 tablespoon
7
Remove from heat and stir in the parsley.
parsley (chopped)2 tablespoons
8
Serve the halibut on a bed of quinoa with the artichoke hearts and top with the lemon and caper sauce.
quinoa1 cuplemon (juice and zest)1
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