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

Serves 6

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