Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Robin Miller

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

Recipe courtesy Robin Miller, 2007

Show: Quick Fix Meals with Robin MillerEpisode: Quick and Easy Does It

  • Cook Time

    20 min

  • Level

    Easy

  • Yield

    4 servings

Close

Times:

Prep
10 min
Inactive Prep
--
Cook
20 min
Total:
30 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

5 Ingredient Pan-Seared Halibut with Artichoke Hearts and Saffron Broth
Rated: 4 stars out of 54 Reviews
Advertisement
Advertisement