Halibut In Artichoke Tomato Broth Recipes

Steps:

• 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.

Steps:

• 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.