Halibut in Artichoke and Tomato Broth |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil, plus |
3 tablespoons olive oil |
4 (6 ounce) halibut fillets |
1/4 teaspoon salt, plus more |
salt, for seasoning fish |
1/4 teaspoon fresh ground black pepper, plus more |
fresh ground black pepper, for seasoning fish |
2 shallots, sliced into thin rounds |
2 garlic cloves, minced |
1 lb frozen artichokes, thawed |
1/2 cup white wine |
1 1/2 cups low sodium chicken broth |
1 (14 1/2 ounce) can diced tomatoes |
1/2 teaspoon fresh thyme leave, minced |
Directions:
1. Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper.
2. Heat a grill pan over high heat.
3. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
4. In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat.
5. Add the shallots and cook for 1 minute.
6. Add the garlic and artichokes and cook until golden brown, about 5 minutes.
7. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon.
8. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
9. Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut.
10. Serve immediately.
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