Serve this fish entrée with a fresh garden salad.

• Preheat oven to 375°F.

• Coat a medium skillet with cooking spray and heat skillet over medium heat. Add onion and parsley. Sauté until tender.

• Drain and chop artichoke hearts. Stir in artichoke hearts, Parmesan cheese (if desired), mayonnaise, fresh lemon juice, garlic powder, and red pepper. Set aside.

• Rinse halibut with cold water and pat dry. Place halibut steaks in a large aluminum foil-lined shallow roasting pan. Spoon artichoke mixture evenly over steaks.

• Bake, uncovered, until steaks flake easily when fork tested, about 10 minutes. Serve on warmed plates.

Halibut Hailings

The colder the water, the better, if you ask a halibut! Halibut run in deep, deep waters and live sometimes for more than 40 years — unless, of course, they end up in the recipe above! Halibut have a white, lean, and firm flesh with a delightfully delicate flavor.