4 Wild Halibut Fillets (5 oz portions)
1 Tablespoons Extra Virgin Olive Oil
2 Green Onions
1 Cup Organic Artichoke Hearts (I steam them fresh)
1/2 Cup Organic Coconut Milk
2 Tablespoons Vegan Butter
1 Organic Lemon, cut into wedges
2 Tablespoons fresh organic parsley
Preheat oven to 425. Spray baking dish with non-stick cooking spray. Add halibut and roast until desired temperature reached and done. In food processor while halibut is cooking take artichokes and green onions and pulse to a rough chop. In small pan take artichoke hearts, green onions, parsley, and coconut milk bringing just to a boil, remove from heat. Add vegan butter. Season with sea salt and pepper. Spoon mixture over cooked halibut or serve on side based on preference. Serve with lemon wedge.
You can pan sear, bake or grill halibut based on your preference.
As soon as halibut is done accompany with sauce either on side or topped with sauce over fish.