
Recipe: Lemon Artichoke & Tomato Halibut
Ingredients:
- 4 (4 oz) halibut steaks; excess moisture pressed out
- Ohana Spice Volcanic Legend
- 1 (14 oz) can quartered artichoke hearts
- 2 vine ripened tomatoes; seeded and chopped
- 1/4 cup marinated sun-dried tomatoes; chopped
- 2 green onions, cut into thin circles
- 2 tablespoons fresh lime juice
- 1 tablespoons olive oil
- 16 ounces Squid Ink Pasta
- 2 teaspoons unsalted butter
Directions:
Heat oven to 350 degrees F. Place the fish steaks in a baking dish just large enough to hold them comfortably and sprinkle with Ohana spice. In a medium bowl, stir together the artichoke hearts,
tomatoes, sun-dried tomatoes, green onions, lime juice and olive oil. Spoon over halibut and bake 20-25 minutes until fish flakes. Boil pasta according to package directions. Drain and stir in butter. To serve, divide pasta between 4 warmed plates and top with halibut.
Yield:
4 servings