Chef Angie Roberts is a Pacific Northwest native who grew up on a family farm in Northern Idaho. Roberts cooked for six years the W Hotel's Earth and Ocean Restaurant, working alongside James Beard Award-winning chefs Johnathan Sundstrom (now chef-owner of Lark and Licorous) and Maria Hines (now chef-owner of Tilth) and eventually served as sous-chef. Prior to joining BOKA as executive chef, Roberts was the chef de cuisine of Flying Fish under Christine Keff, where she helped develop a relationship with Whistling Train Farm to help the kitchen switch to all organic and wild-harvested ingredients. At BOKA, Roberts' priorities remain the same.
For this week's recipe, the BOKA chef shares her recipe for halibut with braised artichokes and tomato-cardamom broth, which she calls "a fan favorite." In fact, among the many fans of this dish is Maria Hines, who enjoyed it so much on a visit this summer, she Twittered about it the next day.
Pan-Roasted Alaskan Halibut with Artichokes and Tomato-Cardamom Broth
16 cleaned artichoke hearts, leaves and chokes removed (shortcut alert! Trader Joe's sells packages of frozen artichoke hearts)
1 yellow onion, finely chopped
5 cloves garlic
2 sprigs thyme
1 cup white wine
1 tablespoon whole coriander seeds
In a medium saucepan over low heat, sweat the onion with the garlic and thyme for 2 minutes. Add the wine and coriander, plus 2 cups of water. Bring to a boil, then reduce heat to medium-low and simmer the mixture for 10 minutes. Add the artichoke hearts. Cook artichokes for 10 minutes, covering the surface of the liquid with a circle of parchment paper to keep the artichokes from being exposed to the air and turning brown. When the center of the chokes is easy to pierce with a knife, remove from the heat and reserve the artichokes in cooking liquid until needed. Reheat and cut hearts in half to serve.
1/2 yellow onion, thinly sliced
2 leeks (white and light green parts only), chopped
5 cloves of garlic, smashed
1/2 inch knob of ginger, peeled and grated
2 tablespoons canola oil
1 tablespoon tomato paste
One 20-ounce can of San Marzano tomatoes
1 tablespoon cardamom seeds, toasted and ground
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon ground black pepper
2 cups water
1 bunch of cilantro stems
1 teaspoon champagne or white wine vinegar
2 ounces honey
In a large saucepot over medium heat, sauté onions, leeks, garlic, and ginger in oil until soft. Add tomato paste and sauté for 3 minutes, then add canned tomatoes and 2 cups of water. Bring tomatoes to a low boil, add the spices, and reduce to a simmer for 1 hour, stirring occasionally. Turn off heat. Add cilantro stems to the pot and steep for 20 minutes before removing them. Add the honey and vinegar, and season with salt to taste.
Four 5-ounce portions of halibut fillet, skin removed
Kosher salt and fresh ground black pepper
1 1/2 tablespoons canola oil
Pat dry and season the halibut with salt and pepper. Heat canola oil in a sauté pan over high heat until the oil shimmers but does not yet smoke. Place the fish in the pan, with the side that used to have skin on it facing up. Allow the fish to brown and form a golden crust, then flip and cook the other side. Cook the fish until it is slightly firm to the touch, starts to lightly flake, and is opaque in color.
Plating the Dish
Ladle 1/4 cup of the tomato-cardamom broth into a shallow serving bowl, place 4 warm artichoke-heart halves in the broth, and top with a halibut fillet.