Halibut in Artichoke and Tomato Broth

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Fast Food That Won't Weigh You Down

Rated: 5 stars out of 5Rate itRead users' reviews (116)

RECIPE
COMMENTS & REVIEWS(116)

Cook Time:
15 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 15 min
Total:: 25 min

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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.

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Comments & Reviews

recipe Halibut in Artichoke and Tomato Broth
kathleen westport, CT 11-07-2009
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Yuk YUk YUK
Rated: 1 stars out of 5

i AM ALLOWED INE BAD DINNER A YEAR. tHIS WAS IT. I love you Giada, but this was really bad.
recipe Halibut in Artichoke and Tomato Broth
Karl Prescott, AZ 10-27-2009
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Naw....
Rated: 1 stars out of 5

Maybe I did something wrong, but I really wasn't impressed. Definitely would not make it again.
recipe Halibut in Artichoke and Tomato Broth
ANDREA San Jose, CA 10-25-2009
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Delicious!
Rated: 5 stars out of 5

This was delicious! I made some changes in preparation (I usually do) because I make something else similar and thought... these ingredients would be wonderful for a change. First, I didn't want it to be too brothy so I basically followed the recipe up to the point of adding the liquids (BTW...I added prociutto to the olive oil prior to adding the shallots which gave the finished product a mellow smokey quality). I added the wine and let it cook down to about half, then added about half the amount of the broth, tomatoes (I used fresh cherry and plum tomatoes rather than canned), thyme, pinch of red pepper flakes and brought the whole thing to a simmer. Then I cooked the fish on the grill for 2 mins per side and finished it IN the sauce (about 4 mins +/- depending on thickness of fish. Next time I will just cook the fish in the sauce and skip the grilling altogether which is how I make it in my other recipe. This is a company worthy recipe! Thanks Giada! Read more
recipe Halibut in Artichoke and Tomato Broth
Veronica Pittsburgh, PA 09-03-2009
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Phenomenal!!!!!!!!
Rated: 5 stars out of 5

I cannot believe how wonderful this recipe was. Like most everyone else, I had one or two personal changes, onions instead... of shallots and I grilled the halibut in foil. It was the first time I had ever used cooked halibut, but I intend to make this recipe again and again.Read more
recipe Halibut in Artichoke and Tomato Broth
Meaghan Miamisburg, OH 08-16-2009
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fantastic flavor
Rated: 5 stars out of 5

This was super easy to make and super flavorful. My boyfriend doesnt like halibut (whatever) so I used cod but it definitely... didnt cost me anything in flavor. This was a great dish and I will make it again and again.Read more
recipe Halibut in Artichoke and Tomato Broth
Deanne Deer Park, WI 08-09-2009
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You Rock, Giada!
Rated: 5 stars out of 5

This recipe was awesome. We have a cast iron grill pan and grilled the halibut exactly 4 mins. on each side. Perfect !!!! ... I, as well, added more garlic and also added fresh grated Par. Reggiano to thicken the broth. And used 1 can of artichokes. Served over linguine noodles for my husband. He devoured it. I just ate it without noodles and nevertheless, delicious. This is definitely a keeper, thanks Giada! DeAnne Deer Park, WIRead more