Halibut in Artichoke and Tomato Broth
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.

In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.

Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.

IDEAS YOU'LL LOVE

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Broiled Halibut with Bechamel Sauce

Recipe courtesy of Giada De Laurentiis

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Mediterranean Halibut Sandwiches

Recipe courtesy of Giada De Laurentiis

Braised Artichokes

Recipe courtesy of Food Network Kitchen

Halibut with Lemon-Butter and Crispy Shallots

Recipe courtesy of Giada De Laurentiis

Bacon and Artichoke Pasta

Recipe courtesy of Rachael Ray

Creamy Artichoke Soup

Recipe courtesy of Giada De Laurentiis

Salmon Cakes with Artichoke Tartar Sauce

Recipe courtesy of Katie Lee

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking