Singing Fish
Miro, Joan
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Halibut Steaks with Mixed Vegetables
Jean-Georges: Cooking at Home with a Four-Star Chef
by Jean-Georges Vongerichten and Mark Bittman, 1998, Broadway Books

"Here’s a recipe you can make with whatever vegetables you have on hand,
since the defining ingredients are fresh fish and fresh herbs. It’s made into a
sauce dish by adding a little water during the final stage of cooking."

Makes 4 servings

Two 10- to 12-ounce halibut steaks
Salt and cayenne
Flour for dredging
2 tablespoons extra virgin olive oil
1 tablespoon butter
2 garlic cloves, lightly crushed
4 thyme sprigs
12 medium asparagus stalks, peeled
1 medium zucchini, cut into eight 1/4-inch slices
8 artichoke hearts, preferably fresh but frozen are fine
1 large tomato, peeled, seeds and pulp discarded,
flesh cut into rough chunks (not small dice)
2 tablespoons pitted black salt-cured olives
1/2 cup fresh or frozen and thawed peas
Freshly ground black pepper
2 tablespoons roughly chopped basil
Coarse salt

1. Sprinkle the fish with salt and cayenne, then dredge lightly in the flour, shaking off the excess. Place a large, heavy saucepan or skillet, preferably nonstick, over high heat. A minute later, add the olive oil and butter.
When the butter melts, place the halibut in the pan, with the garlic and
thyme around it.
2. Cook for 1 minute, then add the asparagus, zucchini and artichokes. Reduce the heat to medium-high and cover the pan. About 4 minutes
later, when the underside of the halibut is browned, turn it. Add 1/2 cup water, along with the tomato and olives. Replace the lid and cook for 2
more minutes.
3. Remove the halibut, which should be slightly underdone, and keep it warm in a 200-degree F. oven. Replace the lid and continue to cook the vegetables for another 2 minutes, adding a little more water if necessary. The mixture should be loose, but not at all soupy. Add the peas and increase the heat to high. Season the vegetable mixture with salt and pepper, then return the fish to the pan. Cook for another minute or two, scooping the vegetables and the juice onto the fish.
4. Cover and turn off the heat, let the dish rest for a minute. Remove the fish and vegetables to plates, then garnish with the basil and a little coarse salt.
Eat with a spoon.