Halibut in Artichoke and Tomato Broth

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Winner winner halibut dinner!

This is an excellent recipe as is. The only recommendation I would make would be to pan-roast the fish, because it tends to stick pretty badly to a grill pan. I served this over Israeli couscous for a little extra something something. This broth is very good and very easy to make. If you can't find frozen artichokes, use water packed canned, and drain and rinse them. I'm sure the oil packed would be very good too, but may be the reason some people thought the broth was too oily. Delicious! This is going on my standby list!

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What a great recipe! I'm trying to start off the new year right by eating more fish. I love fish but have a tendency to get bored because I like to have sauces. This one is not only delicious but healthy too! My only change would be less olive oil. I baked the fish in the oven (without olive oil and then added the three tablespoons in the broth. Although it was delicious, next time I would probably only use two tablespoons because three seemed like too much. It also took a little longer than 15 minutes for the sauce to reduce but when the results are this great - who cares! Oh and I also used dolphin (mahi-mahi and canned artichokes because I could not find frozen.

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This recipe is awesome!! and easy! sooo delish! I can never find frozen artichokes so use canned or jar. If its in oil I let them drain for quite a while on a papertowel. The only other change I made was to add cannellini beans to the broth. To me, it was screaming for some white beans.. not a lot because you want to keep it wonderfully brothy! Everyone LOVES this! Simply elegant...

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Delicious!! My husband and I loved it. I have been cooking for him for over 9 years and he said this dish was in the top 10! I had to substitute the marinated artichokes from Costco in place of the frozen ones because we did not have frozen artichoke. I used a large nonstick skillet to cook the fish and it was fabulous!!

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Yum! I made this with garlic/rosemary marinated shrimp instead of halibut with the broth ingredients prepared as is. It was so easy to make and very flavorful. I thought the broth was delicious even without the fish...very light and tasty. Giada's recipes are always amazing. :

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Delicious recipe that's easy to make and easy to impress! I've made this at least 4 times now for dinner parties and my friends are wowed every time. I love the flavors and added fire roasted tomatoes for extra pizzazz and served it with garlicky Israeli coucous (you can add it right into the broth before serving or serve it on the side. I used artichoke hearts in a jar and they were just as good. Giada, you've done it again!

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I must have done something wrong because I had way too much broth. The fish was delicious though.

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Read the recipe carefully. I accidentally confused 1 1/2 cup of chicken broth for wine. User error, but it still turned out great. I used diced and fire roasted tomatoes for some heat. Perfect amount heat for the dish.

I also didn't have a grill pan and tried to cook the fish in my dutch oven. No bueno. Everything started to burn after a minute. Thank goodness I left the skin on the fish. I was able to sear both sides and finish the rest in the toaster oven. The fish turned out beautifully.

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Holy Halibut! This recipe was AM.A.ZING. It was so easy and full of flavor. I made it for a holiday meal and everyone said it was restarauntworthy. A few suggestions. I doubled up on the garlic, shallots, artichokes, tomatoes and thyme because I served for 6 and used the suggested amount of stock and wine...all turned out perfect.

Giada, your recipes always make me look good.

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This is an excellent recipe. If you want to change it up a little try using a little bit of liquid smoke in the broth.