Halibut Picatta over Brown Rice (Naturally Gluten, Nut and Dairy free)

I have been craving fish this week, no explanation for this craving other than maybe my body needs it. On occasion I try to do what I'm told, so I had salmon twice this week for lunch and made fish for dinner tonight. 


Fish is the one thing that worries me in the kitchen. I do not make fried fish because it's nearly impossible and I don't like smoke or the way my house smells the next day. Baked, grilled, poached or pan fried fish is another story. It's all pretty easy and doesn't tend to stink up the place. So, when I make fish I stick to one of those methods.


Recently, darling hubby and I placed an order with the Great Alaska Seafood. If you order enough product, the shipping is free and I'd much rather have extra fish! In addition to some truly terrific salmon, I bought a pound of Halibut. I wasn't sure at the time how I would prepare it, but came up with a concept tonight and have to say that it probably made some of the best fish I've ever turned out. I use the term "concept" in describing it as I can't really say it's a recipe. It was more a little of this and a bit of that, so the amounts below are approximate.


One note about the rice. I recently acquired a rice cooker and have to say that it has quickly endeared itself to me as one of the few unitask kitchen appliances that I can no longer live without. Not only does it make terrific tasting rice, brown jasmine or basmati are our favorite, but it makes cooking rice a breeze. Did I happen to mention that I'm not a very good rice maker either? Well this little appliance certainly fixed that issue. I wish I'd bought one years ago!


Back to the fish dish, vary the veggies to your own taste or what you have on hand. Select a white wine you like or, like me, use the partial bottle you have in the fridge. 


If you have a favorite fish recipe, please let me know. I have a few more filets in the freezer so could use some ideas.


~Enjoy!


Halibut and Veggie Picatta
1 lb Halibut fresh or thawed
1 cup red onion, small dice
1 handful carrot matchstix
1 cup colored bell pepper (I used yellow)
1 cup diced tomatoes (I used canned)
1 cup artichoke hearts (canned)
3 tbsp capers, optional
1/2 cup fresh parsley, chopped
2 cups white wine
1 cup chicken broth
EVOO
salt and pepper
Cooked and buttered brown rice 


Heat a medium skillet with tall sides over medium heat. Coat the bottom of the pan with just enough olive oil to keep the fish from sticking. Pat fish filets dry with paper towel. Salt and pepper the fish. When the oil has come to temperature, using tongs, place fish top side down (also known as presentation side; basically the side that didn't previously have skin covering it) in the hot skillet and cover with a lid. Allow fish to cook covered for five minutes. Check fish by removing lid and checking fish to see if it has released from the bottom of the skillet. When the fish releases easily, it's ready to turn. Salt and pepper the second side of the fish before you turn it over. Allow fish to cook covered on the second side for 3 or 4 minutes. You don't want the fish to be completely cooked at this point. Remove it from the skillet to a plate and cover with foil and the skillet lid. Set aside.


Add a bit more olive oil to the skillet and follow with onion, carrot and pepper. Salt and pepper the veggies and stir to combine. Allow veggies to cook for a few minutes until soft. Add the wine and chicken broth and stir to scrape up the brown bits from the bottom. Turn heat up and allow liquid to reduce to half. Add tomatoes, artichoke hearts and capers, stirring to incorporate into the sauce. Gently place fish back in the skillet and cover with the lid. Allow the sauce and fish to cook covered for 3 or 4 minutes or until fish is flakey and just cooked through. Add parsley and stir gently to distribute throughout the dish. Remove pan from the heat.


Place rice on each plate and serve the fish along side. Spoon veggies and sauce over both rice and fish.