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Adirondack Winery

Gewurztraminer Baked Halibut with Artichokes & Tomatoes

Gewurztraminer Baked Halibut with Artichokes & Tomatoes
Recipe Date:
April 20, 2016
Serving Size:
Cook Time:
Imperial (US)
  • 1/4 cup Gewurztraminer
  • 4 fresh halibut fillets
  • garlic powder, salt & pepper
  • 1/4 cup olive oil
  • 1/3 cup butter
  • 1 14oz can artichoke hearts, drained and quartered
  • juice of 1 lemon
  • 3/4 cup chicken broth
  • 1 pint cherry tomatoes, halved

Recipe & image courtesy of Home & Plate.

1. Salt & pepper the halibut fillets; sprinkle with garlic powder.

2. In a large skillet, melt the butter, add the olive oil and bring to medium heat. Saute the fillets for about 3 minutes on each side until just starting to caramelize. Remove the fish from the skillet to a baking dish.

3. Add the artichokes, wine, lemon juice and broth to the pan and simmer for about 5 minutes. Add the tomatoes and simmer for another 3-4 minutes.

4. Bake the fish for 15-20 minutes at 350F until the fish is flaky and cooked through. Serve over angel hair pasta.