Serves 2
Ingredients:
12 oz - Halibut
1 Green Onion
1 cup Artichokes, quartered
¼ cup pitted Kalamata Olives
2 Tbsp Flour
1 tsp Chef Josef’s Citrus Tarragon Blend
2 Tbsp Chopped Parsley
1 Tbsp Chopped Garlic
1 Cup White Wine
1 Tbsp Olive Oil
1 Tsp Lemon Juice
2 splashes Worcestershire Sauce
Instructions:
Season Fish with the Tarragon Blend.
Dust with Flour.
Heat oil in pan.
Add Fish, onion and garlic to pan and brown fish until lightly brown.
Add Wine and all remaining ingredients.
Cover and simmer for 5 minutes.