Photo: Halibut in Artichoke and Tomato Broth Recipe
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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By Tom Osborn
Kansas City, MO
on March 24, 2013
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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!
By monique117_10831651
Miami, FL
on January 06, 2013
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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.
By KanelJente
on October 17, 2012
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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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