Want to prepare fresh seafood at home with a French flair? Try this recipe for roasted halibut, artichoke barigoule, kalamata olive and button mushrooms from David Myers of the Comme Ça Restaurant at The Cosmopolitan of Las Vegas.
Recipe: Roasted halibut, artichoke barigoule, kalamata olive and button mushrooms (on this page)To make the artichoke barigoule:
1. Combine lemon juice and water in a large bowl. Working with one artichoke at a time, place artichoke on its side. Using a serrated knife, cut off leaves by making a crosswise cut about 1 1/2 inches from where the stem meets the base; discard leaves. Cut away tough outer leaves remaining on artichoke's base until you reach inner yellow leaves. Using a peeler, remove green outer layer from stem and base. Trim off bottom 1/2 inch of stem. Use a spoon to scoop out fuzzy choke from center of artichoke. Halve the trimmed artichoke; transfer to lemon water. Repeat with remaining artichokes.
2. Drain artichokes. Heat oil in a 12-inch skillet over medium-high heat. Add artichokes cut side down, along with mushrooms, garlic, and carrots. Cook, stirring, until vegetables begin to brown, or about 8-10 minutes. Add lemon slices, wine, butter, and coriander; bring to a boil. Reduce liquid by half, simmering for about 3-4 minutes.
3. Add the remaining water, enough to just cover the vegetables, and bring to a boil. Reduce heat to medium-low; simmer until vegetables are tender, about 12-15 minutes. Season with salt and pepper.
4. Using tongs, transfer artichokes, carrots, and mushrooms to a bowl. Bring liquid to a boil; reduce to 1/3 cup, or about 8-10 minutes.
5. Strain liquid and return to skillet along with artichokes, mushrooms, carrots, and olives; heat through for about 2 minutes more. Transfer to serving plate and garnish with lemon zest, parsley, and paprika.
To make the halibut:
1. Clean the halibut and leave skin on. Season with salt and pepper. Heat olive oil in a medium sauté pan over low heat and cook fish skin side down for 3 minutes, until skin is crispy. Flip over and cook on the other side for 3 minutes. Repeat with second filet. Squeeze juice of half a lemon over the top when finished and plate on top of barigoule.
Serves 2.
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