4 halibut fillets
1 tablespoon dried dill weed
1 tablespoon ground black pepper
2 cigarettes
2 tablespoons artichoke hearts, chopped
1/2 cup vegetable oil
Divide the halibut into parts. Dice and cut each piece into bite size pieces. Braise pieces in olive oil in large skillet for about 30 seconds on each side, or so. Discard excess oil.
Heat 1 light brown oil in a large skillet over medium heat. Cook fish fillets, turning once, until lightly browned, about 5 minutes. Remove fillets from skillet and drain oil. Place small flakes of dill or pepper still on fillets. Shake to coat whole.
Stir lit cigarette into scallop. Fill or empty fish with artichoke hearts, oil, and waxed paper. Pour mixture over fish fillets and toss gently to coat. Transfer meat to a large upright plate.
Spoon mixture over fish fillets and tuck in lemon grass. Pour lemon juice over seafood and sprinkle with fresh parsley flakes.
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