Halibut in Artichoke and Tomato Broth
Show: Everyday Italian
Episode: Fast Food That Won't Weigh You Down
Rate This RecipeRead users' reviews (152)
- Recipe categories: Fish, Halibut, Vegetables, Shallot, Artichoke, Tomato,
- recipe
- ratings & reviews(152)
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Average Rating:
Total Reviews: 152
Showing 31-40 of 152
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By abertolatu_9763507
Iowa City, IA
on October 02, 2010
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Great recipe! Helped becasue our halibut was purchased in Alaska and shipped home!
By polacek11_122107
Lombard, IL
on September 08, 2010
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I found this one easy to make and very tasty. I couldn't get hold of frozen artichokes so I used caned, and I had to substitute green onion for the scallions but still it all came together wonderfully.
By julie.nagle_121...
Chicago, 52
on August 10, 2010
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We loved this dish. Although not on a hot summer night! We cooked the halibut on a medium high heat gas grill and it was delicious. Drizzled 1 T olive oil over the halibut ,seasoned with salt and pepper. Wraped foil securly around the fish, leaving room for fish to expand. Cooked 5-6 minutes on one side, opened the foil to flip the fish midway through for a total of 10-12 minutes until fish flakes easily when tested with a fork.
By jhertzog_13039523
Webster, 72
on August 08, 2010
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Now a regular on the menu
By chawksac
Orangevale, CA
on July 31, 2010
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We love halibut so I looked on the FoodTV site to find a new recipe....Giada's recipe was outstanding! We did tweak it a bit, using Artichokes in a jar, and fresh oregano instead of thyme. We served it with Wildtree Parmesan Rice, parmesan toast and peas....yummmy! Thanks for the wonderful recipes and we love your show!
John and Carol in Orangevale, Ca.
By paula.spizziri_...
Malden, 61
on April 22, 2010
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I also found this to be delicious! I used catfish because (inspired by a recent Good Eats episode because the supermarket didn't have halibut. And like other raters, I halved the recipe with no ill effects. And I put a few capers in per another rater's suggestion. But what I really wanted to say is that I got two light meals out of the left over sauce. I used it as a bruschetta topping. I made the bruschetta by spraying slices of sourdough on both sides with olive oil and toasting it, then rubbing one side with cut garlic. (This is an easy thing to have with soup, BTW. Then I spooned the tomato-artichoke mixture (I hadn't put the fish in the pan on top. It was a large slice of bread so I ate it with a knife an fork vs. as finger food. If you chopped the artichoke hearts a little you could certainly put it on smaller pieces of bread. I always like when I can "repurpose" leftovers, and this was a quick and easy way to do it. I work from home so quick lunches are a boon.
By jamie9797
Philadelphia, PA
on April 09, 2010
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This recipe was fantastic. I made the broth first and then cooked the halibut in the broth instead of grilling it first. The dish came out great and the fish was so moist! I definitely recommend!
By turtyls_9997053
Allen , TX
on March 30, 2010
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I left out the chiken broth and added capers. It had a little kick because I used Rotel with green chilies. yummy
By belindazg_4280340
El Paso, TX
on February 14, 2010
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I made this recipe on Valentine's day, even DH loved it! I used cod it was so good. I served it with some french bread. Yum! This is a keeper!
By BlaineVCole
Denver, 44
on January 28, 2010
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What an easy and fabulous treat! Simple, Quick, Awesome and so Healthy! I to could not find frozen artichoke so I used a can.. quartered the hearts. As expected, cutting the recipe for two works! Will do this again for sure!