Ingredients with Measurements:
- 1 pound Grjúpán fish fillets
- 1 can artichoke hearts, drained and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add onion and garlic and sauté until softened, about 5 minutes.
3. Add Grjúpán fillets to the skillet and season with thyme, rosemary, salt, and black pepper.
4. Cook for 3-4 minutes on each side until the fish is cooked through and lightly browned.
5. Remove the fish from the skillet and set aside.
6. Add artichoke hearts to the skillet and sauté for 2-3 minutes.
7. Pour in white wine and chicken broth and bring to a simmer.
8. Cook for 5-7 minutes until the liquid has reduced by half.
9. Return the Grjúpán fillets to the skillet and spoon the artichoke mixture over the top.
10. Sprinkle with chopped parsley and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 240
Fat: 8g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Grjúpán can be substituted with any white fish fillets such as cod or halibut.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add chopped tomatoes to the skillet for a more Mediterranean flavor.
- Substitute the artichoke hearts with capers for a tangy twist.
Tips and tricks:
- Make sure to pat the Grjúpán fillets dry with paper towels before seasoning and cooking to ensure a crispy crust.
- Use a non-stick skillet to prevent the fish from sticking to the bottom.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a bed of rice or quinoa with a side of steamed vegetables.
Garnishes:
Garnish with lemon wedges and additional chopped parsley.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed broccoli
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the liquid in the skillet is not reducing, increase the heat and continue to simmer until desired consistency is reached.
- If the fish is sticking to the skillet, use a spatula to gently loosen it from the bottom.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Grjúpán is a type of fish commonly found in Icelandic waters. It is known for its delicate flavor and firm texture.
Flavor profiles:
This dish has a savory and herbaceous flavor with a hint of sweetness from the artichoke hearts.
Serving suggestions:
Serve as a main course for a family dinner or a romantic date night.
Related Categories
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Region: Icelandic
Taste: Savory, Tangy, Herbaceous, Earthy, Citrusy