Ingredients
Units
Scale
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 shallot, diced
- 2 green onions, sliced
- 1/2 cup white wine
- 1 lemon juice only
- 1/2 lime juice only
- 1 can artichoke hearts, cut into quarters
- 1lb fresh haddock
- 1/2 cup diced tomatoes
- 9 pitted green olives
- 1 tbsp. fresh dill
- 1 tbsp. fresh parsley
- 1 tbsp. fresh cilantro
RUB
- 2 tbsp oregano
- 1 tbsp paprika
- 1tbsp coriander
- 1 tbsp Aleppo pepper
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- In a medium size skillet bring the olive oil to a shimmer, sauté shallot, green onion and garlic for two or three minutes.
- Add artichoke hearts continue to sauté for another two three minutes.
- Deglaze the pot with white wine, add the lemon and lime and simmer for a few minutes.
- Coat the fresh haddock with the rub, place in the pot, cover and steam for approximately 5 minutes.
- Â Remove from the heat and add the olives, tomatoes and fresh herbs. Serve immediately
- Category: Entree, One Pan, Fish, recipes