halibut in artichoke tomato broth

halibut in artichoke tomato broth

Photo by joanmarie


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon olive oil, plus 3 tablespoons

  • 4

    (6-ounce) halibut fillets

  • ¼

    teaspoon salt, plus more for seasoning fish

  • ¼

    teaspoon freshly ground black pepper, plus more for seasoning fish

  • 2

    shallots, sliced into thin rounds

  • 2

    cloves garlic, minced

  • 1

    pound frozen artichokes, thawed

  • ½

    cup white wine

  • cups low-sodium chicken broth

  • 1

    (14.5-ounce) can diced tomatoes

  • ½

    teaspoon minced fresh thyme leaves

Directions

Drizzle 1 tablespoon of olive oil over the halibut and season with 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. Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately


Nutrition

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