Margaritaville’s Halibut
With Artichoke Ragout
🌴 🍋🟩 🦈 🍹 🧂 🎸 🦜 🍔
A Jimmy Buffett Tribute
It started with Jimmy’s passing on September 1, 2023, when I headed to the kitchen to make his famous Cheeseburger in Paradise—the kind Jimmy sang about with such enthusiasm: a big burger on a warm bun, loaded just the way he liked it. Since then, the tradition has continued with gumbo, jambalaya, rum cake—and plenty of Margaritaville spirit along the way.
This year, we’re heading straight to Margaritaville: The Cookbook for Pan-Seared Halibut with Artichoke Ragout, a recipe from JWB Prime Steak and Seafood, the restaurant named for Jimmy himself.
The halibut gets a light coating of breadcrumbs before it’s pan-seared until golden, then served with a savory ragout of artichokes, Kalamata olives, garlic, white wine, butter, lemon, and plenty of fresh parsley.
My version takes a terrific shortcut with frozen artichoke bottoms. There’s no trimming, peeling, or removing the choke. Cut into substantial wedges, the artichokes brown beautifully while keeping their shape—and they’re just the right size for dipping into a little garlic mayo on the side.
Add a margarita, turn up the Jimmy Buffett playlist, and raise a glass to Jimmy.
It’s 5 o’clock somewhere. 🦜
Pan-Seared Halibut Recipe
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