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

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

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on October 20, 2011

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    The taste is great and easy to prepare.

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  • 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.

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  • 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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  • on July 26, 2009

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    We thought this was just O.K. Simple and fast. Perhaps my expectations were too high as I thought I would like it far better because I really like all the ingredients used. Try it if you already have the Saffron, but don't buy it just for this recipe.

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  • on July 24, 2009

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    This was great! I did not use saffron because it is an expensive spice that isn't used enough to be worth the cost. I substituted paprika for the color and I do love the flavor too. Don't salt the halibut too much because the chicken stock has enough salt (unless you do low sodium. I cooked with couscous that I made with parsley and onions - so yummy!

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  • on July 22, 2009

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    Not sure why anyone would say it was flavorless, I thought it was full of flavor. Wonderful flavor. I served it with a flavored couscous that had pine nuts and currants in it and it was a wonderful complement to the fish. Will definitely have it again and again.

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  • on February 08, 2008

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    This is by far the worst thing you could ever do to halibut. My husband will eat anything and in his ever so polite way, he said "honey, it would really be ok if you never made this again." Just the expense of the saffron would be a deterent. We love artichokes but this one is not going to my recipe box. If you haven't already tried this one, I would seriously rate it a -10 if that were on the scale.

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  • on February 06, 2008

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    The recipe was edible but flavorless. Looks pretty on a plate.

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  • on January 27, 2008

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    This recipe was so simple with so much flavor. Loved it!

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  • on January 27, 2008

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    I used orange roughy instead of halibut. I looked FOREVER in the grocery store for saffron---could not find--so I used marinated artichokes for added flavor instead of the plain. VERY delicious! The kids wouldn't touch the artichokes but they ate every bite of the fish. More artichokes for me! :-

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