halibut in artichoke tomato broth

Photo by Joanmarie J.

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

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

  • 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

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

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: