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Holiday Halibut

Our family is not big on Turkey so we opt for other festive creations on Thanksgiving.  This year the kids stopped at one of the best fishmongers in our area and brought home a beautiful halibut fillet.  We dressed it with a preparation of sun-dried tomatoes, grape tomatoes and capers.  But wait - there's more!  We also lined the edges with butter-browned lemons and roasted artichoke hearts.

If that's not holiday festive, I don't know what is.


2 lb halibut fillet

2 Tbsp good real mayonnaise
1 clove garlic, mashed in a dash Kosher salt to a paste
2 Tbsp sun dried tomatoes (packed in oil), minced
1 tsp Dijon mustard

1 dozen red grape tomatoes
1 dozen yellow grape tomatoes
1 Tbsp capers, drained
1 lemon, thinly sliced

1 jar roasted artichokes, packed in oil (I used Trader Joe’s)

Preheat oven to 400F.  Mix together the mayo through the mustard in a small bowl.  Place the fish in an oiled roasting pan, skin-side down.  Paint the surface of the fish with the mayo mixture evenly. 
Scatter the artichokes around the edges of the fish.  Top the fish with tomatoes and capers.  Roast in oven for about 20-30 minutes until cooked through.  
Meanwhile, sauté the lemon slices in a bit of butter until browned on both sides.  
Top the fish with the lemon slices and serve.  
Here I served over sautéed spinach.

Serves 4.
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