Halibut in Artichoke and Tomato Broth

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 tablespoon olive oil, plus 3 tablespoons
  • 4 (6-ounce) halibut fillets
  • 1/4 teaspoon salt, plus more for seasoning fish
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning fish
  • 2 shallots, sliced into thin rounds
  • 2 cloves garlic, minced
  • 1 pound frozen artichokes, thawed
  • 1/2 cup white wine
  • 1 1/2 cups low-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1/2 teaspoon minced fresh thyme leaves
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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Chiles Rellenos in Tomato Broth

    Recipe courtesy of Food Network Kitchen