Ingredients
- Ingredients:
- 1 tablespoon olive oil, plus 3 tablespoons
- 4 (6-ounce) halibut fillets
- 1/4 teaspoon salt, plus more for seasoning fish
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning fish
- Sprinkle with Olf Bay Seasoning
- 2 shallots, sliced into thin rounds
- 2 cloves garlic, minced
- 1 pound frozen artichokes, thawed
- 1/2 cup white wine
- 1 1/2 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1/2 teaspoon minced fresh thyme leaves
- Steamed Rice
- 1 bag swiss chard or spinach
Preparation
Step 1
Drizzle 1 tablespoon of olive oil over the halibut and season with Old bay, salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
Steam Rice
One bag of baby spinach or swiss chard sauteed with olive oil, onion and garlic and added it to the broth.
Ladle the steamed rice, chard, and artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.