Recipe: Lemon Artichoke & Tomato Halibut


  • 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


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.

4 servings

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