Best Halibut In Artichoke And Tomato Broth Recipes

BAKED HALIBUT WITH ARTICHOKES & TOMATOES

Steps:

• Salt and pepper the halibut steaks. Sprinkle with garlic powder.
• In a large skillet, melt the butter, add the olive oil and bring to medium heat. Sauté the fish for about 3 minutes a side until just starting to caramelize. Remove the fish from the skillet to a baking dish.
• Add the artichokes, wine, lemon juice, and broth to the pan and simmer for about 5 minutes. Add the tomatoes and simmer until they pop, for 3 minutes more.
• Preheat oven to 350 degrees. Bake the fish for an additional 15-20 minutes until the fish is flaky and cooked through. Serve over angel hair pasta.

HALIBUT IN ARTICHOKE & TOMATO BROTH

Steps:

• 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.

5 INGREDIENT PAN-SEARED HALIBUT WITH ARTICHOKE HEARTS AND SAFFRON BROTH

Steps:

• Season both sides of halibut with salt and black pepper.
• Heat oil in a large skillet over medium-high heat. Add halibut and cook 2 minutes per side, until golden brown.
• Remove fish from pan and set aside.
• To the same pan, add artichoke hearts, broth and saffron. Bring to a simmer. Return fish to pan and simmer 2 minutes, until fish is fork-tender.
• Transfer to a serving platter and is usually served with couscous.

HALIBUT WITH ARTICHOKE AND OLIVE CAPONATA

Steps:

• For the caponata: In a large skillet, heat the olive oil over medium-high heat. Add the onion and season with salt and pepper. Cook until translucent, about 3 minutes. Add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3 to 4 minutes. Add the tomatoes, olives, and raisins to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 25 minutes. Stir in the vinegar, sugar, and capers and season with salt and pepper, to taste.
• For the halibut: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, lightly oil the pan before grilling the fish. The halibut can also be roasted for 10 to 12 minutes in a pre-heated 400 degrees F oven.)
• Drizzle the halibut on both sides with olive oil. Season on both sides with salt and pepper. Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.
• Arrange the halibut on a serving platter and top with the caponata. Garnish with chopped parsley and serve.