Marinated artichoke hearts flavor this tender fish. A touch of lemon, marjoram, onions and Parmesan cheese give it zip.
Time to prepare: 15 minutes
| 4 halibut steaks, about 1 1/2 to 2 lbs.
1 Tbs. Dijon-style mustard
1 jar (6 oz) marinated artichoke hearts
4 Tbs. lemon juice
1/2 tsp. dried marjoram or oregano leaves
1/4 tsp. black pepper
1 cup chicken broth
2 green onions, chopped
1/2 cup grated Parmesan cheese
| Cut the halibut into serving size pieces. Place into a baking dish. Spread with mustard.
Drain marinade from the artichoke hearts and reserve. Combine marinade, lemon juice, marjoram and black pepper. Pour over fish. Cover and marinate 1 to 2 hours in the refrigerator, turning once.
Heat broth. Pour around the fish. Sprinkle with the onions. Top with artichoke hearts and cheese.
Bake at 375 degrees for 25 minutes or until fish flakes. Serve with some of the sauce spooned over the top.
|Good served with rice pilaf and a lettuce salad with grapefruit sections and avocado slices.|