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Halibut with Fennel~Artichoke~Kiwi Salsa
from the kitchen of Sharmagne Leland-St. John

1 large fennel bulb, separated
2 6-ounce jars of artichoke hearts
2 kiwis, peeled and cubed
1/4 cup of Niçoisse olives, pitted
Extra virgin olive oil or the oil from the artichoke hearts
2 servings of fresh halibut

Fingerling potatoes Wash and separate the outer stalks from the fennel bulb.
Mince them, then sauté in a skillet in the the oil. Cut
the fennel "hearts" into 4 pieces. Add them to the minced
fennel and sauté until translucent. Separate the artichoke
hearts, cut in half lengthwise and add to the skillet. Dice the
peeled kiwi into tiny cubes and add to the mixture along with
the olives.

Turn the salsa mixture into a glass baking dish. Set the halibut
on top, cover loosely with aluminum foil, and bake in a 400
degreeoven for 20 to 25 minutes. Serve on a bed of salsa with
a bit of the salsa mixture spooned over the top with boiled and
then sautéed fingerling potatoes on the side.



 

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