Halibut Barigoule Recipe


Nutrition

Cal/Serving: 1,477
Daily Value: 74%
Servings: 2

High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free
Fat64g98%
Saturated12g61%
Carbs144g48%
Fiber59g234%
Sugars15g0%
Protein75g151%
Cholesterol87mg29%
Sodium3230mg135%
Calcium634mg63%
Magnesium773mg193%
Potassium5649mg161%
Iron19mg106%
Zinc8mg56%
Phosphorus1613mg230%
Vitamin A7016IU140%
Vitamin C197mg329%
Thiamin (B1)1mg69%
Riboflavin (B2)1mg76%
Niacin (B3)31mg153%
Vitamin B62mg110%
Folic Acid (B9)820µg205%
Vitamin B122µg28%
Vitamin D7µg2%
Vitamin E9mg46%
Vitamin K192µg241%
Fatty acids, total monounsaturated39g0%
Fatty acids, total polyunsaturated8g0%
Have a question about the nutrition data? Let us know.

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Halibut Barigoule
BLT Fish/ESquared Hospitality

A wonderful update to the classic Provençal barigoule, this dish, light and full of flavor, with the addition of fiddlehead ferns and fava beans, definitely marks the arrival of spring!

4
Ratings16

INGREDIENTS

For the barigoule sauce :

  • 4 1/2 pounds baby artichokes
  • Juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 2-3 strips bacon, chopped
  • 1/2 cup chopped fennel, stalks only
  • 1/2 cup chopped yellow onion
  • 1/4 cup chopped leeks, white parts only
  • 1 clove garlic, minced
  • 3 cups dry white wine
  • 4 cups vegetable stock
  • 3 sprigs fresh thyme

For the ferns and fava beans :

  • 3/4 pound fiddlehead ferns
  • 1/4 pound shelled fava beans
  • 2-3 teaspoons olive oil
  • Salt and pepper, to taste

For the fish :

  • 1-2 tablespoons olive oil
  • Two 4- to 5-ounce boneless, skinless halibut fillets*
  • Salt and pepper, to taste
  • 2-3 teaspoon chopped fresh dill, for garnish

DIRECTIONS

For the barigoule sauce :

Trim off the outer leaves of the artichokes. Then, with a paring knife, cut off the inner leaves until only the heart remains. Cut into quarters, and rub with lemon juice to prevent browning.

Heat the olive oil in heavy saucepan over medium heat. Render the bacon until it is done, but not crispy or burnt. Add the fennel, onion, leeks, and garlic. Sauté until the onion is translucent, about 2-3 minutes.

Add the wine and bring to boil over high heat. Then, add the vegetable stock, return to a boil, and add the artichokes. Once the artichokes are tender, drain, reserving the cooking liquid, and let cool. Discard the fennel, onion, leeks, and garlic.

For the ferns and fava beans :

Bring a large pot of salted water to a boil and set up an ice bath. Blanch the fiddlehead ferns and fava beans until al dente, about 3-5 minutes. Then, drain and transfer to the ice bath. Remove from the ice bath and set aside.

In a large skillet, heat the olive oil. Sauté the fiddlehead ferns and fava beans for 1-2 minutes. Season with salt and pepper, to taste.

For the fish :

Brush the olive oil on both sides of the halibut fillets. Season with salt and pepper, to taste. Heat a sauté pan over medium-high heat. Add the fillets and cook for about 5-7 minutes, turning once to sear both sides.

In another sauté pan, heat about 1 cup of the artichoke braising liquid and 2 cups of the trimmed artichokes. Transfer to serving bowls or deep plates. Place the halibut portions on top, and serve the fiddlehead fern mixture alongside. Garnish with the dill.

Recipe Details

Servings: 2

Notes and Substitutions:

*Note: Salmon or sea scallops would also work with this dish.



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