Halibut in Artichoke & Tomato Broth |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Halibut is amazing, but sometimes it just does not taste like anything and that is when you put this broth on it!! Ingredients:
1 tablespoon olive oil |
3 tablespoons olive oil |
24 ounces halibut (6-ounce portions) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 shallots (sliced into thin rounds) |
2 garlic cloves (minced) |
1 lb artichoke (frozen, thawed) |
1/2 cup white wine |
1 1/2 cups chicken broth |
14 1/2 ounces tomatoes (canned & diced) |
1/2 teaspoon thyme (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. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
3. 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.
4. Ladle the artichoke and tomato broth into shallow bowls.
5. Top with the grilled halibut. Serve immediately.
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