Halibut In Artichoke & Tomato Broth – a delicious recipe with olive oil, olive oil, salt, pepper, shallots, garlic. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
375
kcal
Calories
19
g
Fat
21
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 3 tablespoons olive oil, 24 ounces halibut (6-ounce portions), 1/4 teaspoon salt, and more.
Yes, Halibut In Artichoke & Tomato Broth falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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