Halibut in Artichoke and Tomato Broth

Halibut is amazing, but sometimes it just does not taste like anything and that is when you put this broth on it!!


1 tbsp olive oil, plus 3 tablespoons
6 oz halibut fillet
1⁄4 tsp salt, plus more for seasoning fish
1⁄4 tsp black pepper, freshly ground, plus more for seasoning fish
2 shallot, sliced into thin rounds
2 clove garlic, minced
1 lb frozen artichoke, thawed
1⁄2 cup white wine
1 1⁄2 cup low-sodium chicken broth
14 1⁄2 oz can diced tomatoes
1⁄2 tsp fresh thyme, leaves minced


  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. 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.
  3. Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.

Source : allrecipes.com

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