from the kitchen: Pacific Halibut with Grilled Spring Vegetable Barigoule
Did you catch our live video on Periscope today with Chef Jeremy Zimmerman? We broadcasted live from the fig café & winebar in Glen Ellen, where Chef Jeremy cooked this Pacific Halibut recipe from the Plats du Jour cookbook. Now you can try it too! Replay the video below, and try your hand at this recipe.
Pacific Halibut with Grilled Spring Vegetable Barigoule
18 baby artichokes
Juice of 1 lemon
2 tablespoons olive oil
1 bunch thin asparagus
1 bunch small spring onions, cleaned
6 halibut filets (5 ounces each)
Salt and pepper to taste
1/2 cup extra-virgin olive oil
1 small carrot, thinly sliced
1 small onion, thinly sliced
2 garlic cloves, thinly sliced
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine
1 cup fish stock
3 tablespoons blended oil
To prepare the artichokes:
Clean the artichokes by removing the top 1/2-inch and the hard outer leaves. Quarter the artichokes and place them in a large bowl filled with water and the lemon juice.
To prepare the asparagus:
Preheat a grill.
Break off the bottom woody section of the asparagus. Toss the asparagus and onions in the olive oil and season with salt and pepper. Grill the asparagus and onions until well browned, about 2 to 4 minutes. Set aside.
To prepare the fish:
Preheat the oven to 425°F.
Season the halibut on both sides with salt and pepper.
Drain the artichokes. Heat a heavy bottomed saucepan over medium heat. Add 2 tablespoons of olive oil and sauté the carrots, onion, and garlic until soft, about 5 minutes. Add the artichokes, thyme, bay leaf, wine, stock, 1 cup water, and the remaining olive oil. Season, turn the heat to low, and simmer until the artichokes have cooked through, about 10 minutes.
While the vegetables are cooking, heat the blended oil in a large oven-proof sauté pan over high heat. Place the halibut in the pan and cook until well browned on one side. Turn the fish over and place the pan in the oven for 5 to 7 minutes or until the halibut is just cooked through.
Roughly chop the asparagus and spring onions and add them to the vegetable mixture (the barigoule). Cook for 2 more minutes.
Divide the barigoule equally among 6 bowls, top with a piece of halibut, and serve immediately.