5 Ingredient Pan-Seared Halibut with Artichoke Hearts and Saffron Broth

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.