Recipe: sauteed halibut with artichoke hearts

Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Difficulty: Easy / Number of Servings: 0

Ingredients:
2 dijon mustard
1 fillet salmon
1 sliced mushrooms
2 lemon pepper
1/2 juiced lemon
160/409 Pound(s) brown sugar
2 Pound(s) minced garlic
8 Ounce(s) tomato sauce
3 minced shallot
1/2 sherry
1/6 Ounce(s) garlic powder
1/4 chopped onion
1/8 pepper
1/2 Ounce(s) worcestershire sauce
13/625 Ounce(s) salt
1 mustard
163/1250 Pound(s) flour
74/6789 Pound(s) dill
160/409 Pound(s) butter
13/2500 Quart(s) lemon juice
1/2 cream
4 artichoke hearts

Directions:

dredge halibut in four. heat butter until hot brown both sides for 3 to 4 minutes. season with salt and pepper. remove to a baking dish and bake at 425 for 4 minutes.
deglaze the plan with the sherry, then add the shallots, garlic, lemon juice, mushrooms, dijon mustard, cream and artichokes. reduced the sauce until creamy.

Scale this recipe^[?]

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