INGREDIENTS:4 6-ounce halibut fillets 1 tsp. ground black pepper 3 Tbsp. prepared pesto 2 oz. thinly sliced Prosciutto di Parma 2 Tbsp. olive oil, divided ¼ cup minced shallots 8 ounces barley 1 quart chicken broth 12 oz. (2 ¼ cups) fennel bulb, cored, diced 1 10-ounce package frozen artichoke hearts, thawed and cut in halves ½ cup diced roasted red bell pepper 2 Tbsp. butter ¼ cup grated Parmigiano-Reggiano 2 Tbsp. chopped basil DIRECTIONS:Preheat oven to 400°F. Lightly season halibut with ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.