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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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one of the best fish recipes i've ever had. you'll certainly love this fish stew. Ingredients:
4 tablespoons olive oil |
4 (6 ounce) halibut fillets (or any other white fish... ex. talapia) |
1/4 salt |
1 teaspoon salt |
1/4 pepper |
1 teaspoon pepper |
2 shallots, sliced into thin rounds |
2 garlic cloves, minced |
1 lb frozen artichokes, thawed |
1/2 cup white wine (or cooking white wine) |
1 1/2 cups chicken broth |
1 (14 1/2 ounce) can diced tomatoes |
1/2 teaspoon thyme leaves, minced |
Directions:
1. 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.
2. In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute.
3. Add the garlic and artichokes and cook until golden brown, about 5 minutes.
4. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon.
5. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
6. Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.
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