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1
Preheat oven to 450 degrees.
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2
Remove skin from the halibut.
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3
Trim about an inch from each end.
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4
Cut each piece of trim in thirds and set aside.
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5
Tie the perimeter of the halibut with kitchen twine.
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6
Keep cool.
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7
In a large ovenproof pan, place the garlic, 2 tablespoons olive oil, 1 tablespoon butter.
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8
Add the halibut cubes, and saute over medium-high heat for 2 minutes, stirring.
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9
Add the halibut filet, and brown for 5 minutes a side.
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10
Place the trimmings on top of the fillet, and put the pan in the oven for 15 minutes, basting occasionally.
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11
Remove the halibut, and set aside in a warm place for 15 minutes.
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12
Meanwhile, cut the artichokes into thirds widthwise.
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13
Put the artichokes in a pan with 1 tablespoon olive oil and 1 tablespoon butter.
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14
Salt and pepper to taste.
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15
Cook 2 minutes on each side or until lightly browned.
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16
Keep warm.
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17
Combine the parsley, 5 tablespoons olive oil, salt and pepper in a blender.
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18
Chop until coarse.
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19
Set aside.
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20
Heat 1 tablespoon olive oil and 1 tablespoon butter in a saute pan.
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21
When hot, add the bibb lettuce and spinach leaves.
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22
Cook briefly; then, add garlic cloves and the artichokes.
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23
In a small nonstick pan over medium-high heat, melt 1 tablespoon butter.
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24
Add the capers and brown, about 1 minute.
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25
Add the lemon cubes and lemon juice to the halibut pan.
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26
Sprinkle the capers over the fish.
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27
Surround the fish with the artichoke slices, bibb lettuce and spinach.
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28
Slice the fish, and spoon parsley sauce on the side.
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29
Place in the oven briefly to warm.
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30
Serve immediately.
