Margaritaville’s Halibut with Artichoke Ragout

Margaritaville’s Halibut
With Artichoke Ragout

🌴 🍋‍🟩 🦈 🍹 🧂 🎸 🦜 🍔
A Jimmy Buffett Tribute

It started with Jimmy’s passing on September 1, 2023, when I headed to the kitchen to make his famous Cheeseburger in Paradise—the kind Jimmy sang about with such enthusiasm: a big burger on a warm bun, loaded just the way he liked it. Since then, the tradition has continued with gumbo, jambalaya, rum cake—and plenty of Margaritaville spirit along the way.

This year, we’re heading straight to Margaritaville: The Cookbook for Pan-Seared Halibut with Artichoke Ragout, a recipe from JWB Prime Steak and Seafood, the restaurant named for Jimmy himself.

The halibut gets a light coating of breadcrumbs before it’s pan-seared until golden, then served with a savory ragout of artichokes, Kalamata olives, garlic, white wine, butter, lemon, and plenty of fresh parsley.

My version takes a terrific shortcut with frozen artichoke bottoms. There’s no trimming, peeling, or removing the choke. Cut into substantial wedges, the artichokes brown beautifully while keeping their shape—and they’re just the right size for dipping into a little garlic mayo on the side.

Add a margarita, turn up the Jimmy Buffett playlist, and raise a glass to Jimmy.

It’s 5 o’clock somewhere. 🦜

Pan-Seared Halibut Recipe

Artichoke Ragout

• 4 frozen artichoke bottoms, semi-defrosted
• 2 T. olive oil
• 2 garlic cloves, shaved
• ¼ t. granulated sugar
• ¼ t. fine sea salt
• 1 T. unsalted butter
• 2 T. dry white wine
• 2 T. chicken or vegetable stock
• ¼ c. whole pitted Kalamata olives
• Freshly ground black pepper
• 2 T. chopped fresh parsley
• 1 – 2 t. lemon juice

Cut each semi-defrosted artichoke bottom into 4 wedges. Let the wedges finish defrosting, then pat them very dry with paper towels. Cutting while semi-frozen helps keep their shape.

Heat the olive oil in a skillet over medium-high heat. Add the garlic and cook briefly, about 20 seconds, just until fragrant.

Add the artichoke wedges in a single layer. Sprinkle with the sugar and sea salt. Cook, turning occasionally, until lightly golden on several sides, about 3 to 4 minutes. Handle them gently so the wedges remain intact.

Add the butter, white wine, and stock. Bring to a simmer and cook for 3 to 4 minutes, until the liquid has reduced to a light sauce around the artichokes.

Add the Kalamata olives. Toss gently and season with freshly ground black pepper. Taste for salt. Keep warm while preparing the halibut.

Pan-Seared Halibut

• 2 (6-oz.) halibut fillets
• ½ t. fine sea salt
• ¼ t. freshly ground black pepper
• ¼ c. fine bread crumbs, or as needed
• 1½ T. avocado oil
• 2 T. unsalted butter
• ½ lemon, thinly sliced
• Chopped fresh parsley, for finishing

Heat the oven to 400°F.

Pat the halibut very dry with paper towels. Season both sides with the sea salt and pepper.

Put the bread crumbs in a shallow dish. Lightly coat both sides of the halibut with the crumbs, pressing gently so they adhere. Shake off any excess—you want a light crust, not a heavy breading.

Heat the avocado oil in an oven-safe skillet over medium heat.

Cook the halibut without moving it until the underside is golden, about 3 minutes. Carefully turn and cook for another 2 minutes.

Place 1 tablespoon butter on top of each piece of halibut and transfer the skillet to the oven. Roast for approximately 3 to 4 minutes, depending on the thickness of the fish. The center should be just opaque and moist.

To Serve

Rewarm the ragout if necessary, remove from heat then toss in the chopped parsley and lemon juice.

Spoon the warm artichoke and Kalamata olive ragout including juices onto two wide shallow bowls. Place the halibut over the ragout. Add lemon slices, and finish with chopped parsley garnish.

Notes

Margaritaville: The Cookbook uses large fresh artichokes, which are trimmed, prepped, and cut into ½-inch slices. My version uses frozen artichoke bottoms, cut into quarters to make substantial wedges that can easily be dipped into the garlic mayonnaise.

For the garlic mayo, I simply mix Duke’s mayonnaise with freshly minced garlic. It’s especially good with the warm artichoke wedges.

Trader Joe’s is a great source for both frozen artichoke bottoms and Kalamata olives.

🦜 My Jimmy Buffett Links 🦜

Jimmy Buffett Day and Jimmy’s Jammin’ Jambalaya here

Cheeseburger in Paradise Tribute and Recipe here

Margaritaville Island Rum Cake here

Jimmy’s Favorite Gumbo here

A Tribute to Jimmy’s Friend, Toby Keith here