Halibut Piccata with Artichokes on Farro

I got back from another quick trip to San Francisco yesterday and was in the mood for something tasty and light. I had some Pacific halibut in my freezer from a little while ago. I'm currently out of quinoa, but well stocked with farro which was a great substitute. This is a great meal to make when you're starving as it comes together quickly and does not skimp on flavor. The lemon and capers give this bite while the butter cuts through it and makes the sauce rich without feeling overly decadent. I love halibut for it's flaky non-fishiness, but it can be tricky to do this in a stainless steel pan. I recommend using non stick especially if you are watching your calories so you don't have to use as much fat. The farro helps this feel like a complete meal and even with the butter, it's enough to keep you full, but not feeling guilty.



Halibut Picatta with Artichokes on Farro
(Adapted from Closet Cooking)



Makes 2 servings

1/2 cup farro, rinsed
1 cup chicken stock
3 artichoke hearts (halved)
2 teaspoons olive oil
6-8 ounces halibut
Salt and pepper to taste
1/2 cup of dry white wine (can substitute chicken stock)
Juice of 1/2 a small lemon
1 tablespoon capers, drained
1 /2 tablespoon butter
1 tablespoons parsley, chopped

Bring the farro and chicken stock to a boil. Reduce to a simmer, cover and cook until the stock is absorbed, about 15-20 minutes. Drain any remaining stock and stir the artichoke hearts into the farro.

In a medium saute pan, heat the olive oil over medium heat. Season the halibut with salt and pepper. Add the halibut and cook until lightly golden brown on both sides, about 3-5 minutes per side and set aside.

Add the white wine and lemon juice to the pan, deglaze and simmer to reduce the sauce for a few minutes. Add the capers and butter and heat until the butter melts into the sauce. Remove from heat and stir in the parsley.

Serve the halibut on a bed of farro with the artichoke hearts and top with the lemon and caper sauce.

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