Ingredients:
4 (6-ounce) halibut fillets (about 1 inch thick)
Salt and Pepper to taste
2 small shallots, thinly sliced
1 (9-ounce) package frozen artichoke hearts, thawed
2 lemons, thinly sliced
Salsa:
¼ teaspoon salt
½ garlic clove, minced
1 large ripe tomato, seeded and finely chopped, or 2 cups drained whole canned tomatoes, finely chopped
2 Tablespoons onion, finely chopped
1 ½ Tablespoon finely chopped fresh cilantro
½ jalapeno pepper, seeded and finely chopped (wear gloves)
1 teaspoon fresh lime juice
Directions:
Preheat oven to 400°.
Make the salsa: on a cutting board, sprinkle the salt over the garlic. Mash to a paste with the flat side of a knife.
In a small bowl, combine the mashed garlic, the tomatoes, onion, cilantro, jalapeno, and lime juice. Let stand at least ½ hour to allow the flavors to blend.
Pat fillets dry with a paper towel; sprinkle evenly with salt and pepper.
Cut 2 (15-inch) squares of parchment paper. Fold each square in half; open each. Divide shallot evenly among squares, placing near fold; top each with 1 fillet and 1 Tablespoon salsa. Divide artichoke hearts and lemon slices evenly over fillets. Fold paper; seal edges well with narrow folds. Place packets on a baking sheet. Bake at 400° for 15 minutes or until a thermometer registers 140° to 145° when inserted through the paper into the fish. Place 1 packet on each plate; cut open. Serve immediately.
Makes 4 servings
This recipe was inspired in whole or in part by Cooking Light
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