Pan-Seared Halibut with Barley-Artichoke Risotto

Marie-Pierre St-Onge, PhD, is more than a groundbreaking researcher in sleep medicine—she's also a cookbook author! She shares her delicious pan-seared halibut and barley-artichoke risotto recipe from her new book Eat Better, Sleep Better and talks about the dish with Columbia's Chef de Cuisine, Keily Busby. 

Pan-seared Halibut and Barley-Artichoke Risotto

Serves 4

For the risotto:

• 1 Tbsp. extra-virgin olive oil
• 3⁄4 cup pearl barley
• 1 medium yellow or white onion, finely chopped
• 1 garlic clove, finely chopped
• 1⁄4 cup dry white wine
• 3 cups low-sodium chicken broth, hot
• One 6-oz. jar marinated artichoke hearts, drained and coarsely chopped
• 1 cup fresh or frozen peas
• 1⁄4 cup finely grated Parmesan cheese
• 2 tsp. Herbes Salées (page 117) (or substitute 1 tsp. finely chopped fresh parsley)
• Kosher salt and freshly ground black pepper

For the halibut

• Four 7-oz. halibut fillets
• Kosher salt and freshly ground black pepper
• 1⁄2 tsp ground coriander (optional)
• 1 Tbsp. extra-virgin olive oil
• 1 Tbsp. Tomato Butter (or substitute salted butter)

Total Time: 55 min.

Artichokes are quite high in folate and fiber, but cleaning the spiny vegetable is awfully fiddly. If you like their peculiar, bittersweet, and nutty flavor (we sure do!), then keep a jar or two of marinated artichoke hearts on hand. They’re far superior in taste and texture to canned and frozen versions, and adding them to pastas, pizzas, and rice dishes is a quick way to elevate an everyday dish to a special meal.

If you have trouble finding halibut—or if you prefer a lower-cost alternative—swap it out for an equal portion of another thick, white-fleshed fish such as cod, haddock, or sea bass.

1. Make the risotto: In a medium pot, heat the oil over medium heat until it begins to shimmer. Add the barley and cook, stirring frequently, until fragrant and toasted, 2–3 minutes. Stir in the onions and garlic and continue cooking, stirring frequently, until the onions are softened, about 3 minutes. Add the wine and continue cooking, stirring continuously, until all of the liquid is absorbed, about 1 minute.
2. Begin adding the hot broth, 1⁄2 cup at a time, stirring continuously and allowing the liquid to absorb between additions. Cook just until the barley is almost tender (30–35 minutes, total). Stir in the artichoke hearts, peas, Parmesan, and Herbes Salées, then season to taste with salt and black pepper. Keep warm while you finish the fish.
3. Make the halibut: While the risotto cooks, pat the fillets dry with paper towels, then season all over with salt, black pepper, and coriander, if using. In a large, heavy skillet, heat the oil over medium-high heat until it begins to shimmer. Add the fillets and cook without disturbing until the fish is lightly browned on the bottom and turning white and opaque about one-third of the way up from the skillet, 3–4 minutes. Gently flip the fillets (a wide, thin spatula is perfect for this), then continue cooking until the other side is lightly browned and turning white and opaque about one-third of the way up from the skillet, about 3 minutes more. Carefully transfer to the warm plate, dot with the Tomato Butter, then cover with an inverted bowl or aluminum foil and set aside in a warm place to finish steaming, about 2 minutes.

From Eat Better, Sleep Better  Copyright © 2025 by Dr. Marie-Pierre St-Onge and Kat Craddock