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HALIBUT - Halibut in Artichoke and Tomato Broth :]>
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Halibut in Artichoke and Tomato Broth Recipe courtesy Giada De Laurentiis INGREDIENTS | |
1 tablespoon | olive oil, plus 3 tablespoons |
4 (6-ounce) | halibut fillets |
1/4 teaspoon | salt, plus more for seasoning fish |
1/4 teaspoon | freshly ground black pepper, plus more for seasoning fish |
2 | shallots, sliced into thin rounds |
2 cloves | garlic, minced |
1 pound | frozen artichokes, thawed |
1/2 cup | white wine |
1 1/2 cups | low-sodium chicken broth |
1 (14.5-ounce) can | diced tomatoes |
1/2 teaspoon | minced fresh thyme leaves |
DIRECTIONS
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.
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