Photo: 5 Ingredient Pan-Seared Halibut with Artichoke Hearts and Saffron Broth Recipe
Ingredients
- 4 halibut fillets (about 5 ounces each)
- Salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 3/4 cup reduced-sodium chicken broth
- 1 teaspoon saffron threads
Directions
Season both sides of halibut with salt and black pepper.
Heat oil in a large skillet over medium-high heat. Add halibut and cook 2 minutes per side, until golden brown.
Remove fish from pan and set aside.
To the same pan, add artichoke hearts, broth and saffron. Bring to a simmer. Return fish to pan and simmer 2 minutes, until fish is fork-tender.
Transfer to a serving platter and is usually served with couscous.
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By frank17
Santa Fe
on October 20, 2011
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The taste is great and easy to prepare.
By jenniferc_00_12...
san jose, 43
on April 15, 2010
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I happened to have halibut and didn't have a recipe in mind. I didnt have Saffron so I used Dill and a little bit of lemon. I served it with brown rice and steamed veggies. It's nothing to rave about but I thought it was a good blend of flavors. I didnt feel the artichokes over powered the fish. I used Halibut Steaks and i used one can of artichoke hearts for four steaks.
By joe_marcal_10461565
thousand oaks, CA
on October 17, 2009
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The bitterness from the artichokes overwhelmed the fish.
Halibut is expensive and beautiful to look at when its white and flakey, this was all bright yellow.
Safron is an expensive dye and didn't add anything to this dish.
I threw the other two portions out.
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