Chef’s Tip: Wait to season your fish until you are ready to sear. If you let salt sit on fish, it will pull out moisture. 

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 Ib halibut, cut into 4-oz portions</li>
                                            <li> Salt and pepper, to taste</li>
                                            <li> Drizzle of grape-seed oil</li>
                                            <li> Drizzle of olive oil</li>
                                            <li>1 pint cherry tomatoes</li>
                                            <li>2 cloves garlic, minced</li>
                                            <li>1/2 cup white wine</li>
                                            <li>1 cup chicken or vegetable broth</li>
                                            <li>1/2 cup kalamata olives, pitted and halved</li>
                                            <li>3 oz marinated artichokes</li>
                                            <li> Zest of 1/2 lemon</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Preheat a sauté pan over medium-high heat. Season fish with salt and pepper. When the pan is hot, add a drizzle of grape-seed oil. Sear fish until golden brown, about 3-4 minutes each side. </li>
                                    <li>Remove the fish and place a foiled roasting tray. </li>
                                    <li>Wipe out the sauté pan with a paper towel and place it over medium heat. Add a drizzle of olive oil. Once hot, add whole cherry tomatoes and sauté until they begin to blister, about 3-4 minutes.   </li>
                                    <li>Add garlic to tomatoes and sauté for 20 seconds. Deglaze (a flashy term for "add liquid") the pan with wine and broth; bring to a boil, then reduce heat and simmer 3-4 minutes.  </li>
                                    <li>Preheat oven to 400. Cook fish for 5-6 minutes, or until firm. </li>
                                    <li>While fish is cooking, finish the sauce. Add olives, artichokes, and lemon zest to the pan with the tomatoes; cook for 5 minutes. </li>
                                    <li>Once the fish is cooked, remove from oven and let sit for 3-4 minutes. If any juice comes out, add it to the sauce. </li>
                                    <li>Set fish on a plate and spoon sauce over it. If desired, serve fish on a bed of wilted spinach. </li>

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