Best Halibut In Artichoke Tomato Broth Recipes

Halibut in Artichoke & Tomato Broth image

Provided by GG 38966

Categories Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

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)

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.

Nutrition Facts : Calories 427.2, Fat 18.3, SaturatedFat 2.6, Cholesterol 54.5, Sodium 638.6, Carbohydrate 19.4, Fiber 7.5, Sugar 3.3, Protein 42.2

5 Ingredient Pan-Seared Halibut with Artichoke Hearts and Saffron Broth image

Provided by Robin Miller : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 halibut fillets (about 5 ounces each)
Salt
Freshly ground black pepper
1 tablespoon olive oil
1 (14-ounce) can artichoke hearts, drained and chopped
3/4 cup reduced-sodium chicken broth
1 teaspoon saffron threads

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 image

Provided by Giada De Laurentiis

Categories main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 16

1/4 cup olive oil
1 small red onion, chopped
1 teaspoon salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 celery stalk, chopped
8 ounces frozen artichoke hearts, thawed and cut into 1-inch pieces
1 (14 1/2-ounce) can diced tomatoes, with juices
10 pitted kalamata olives, halved
3 tablespoons raisins
1/4 cup red wine vinegar
1 tablespoon sugar
1 tablespoon capers, rinsed and drained
4 (4 to 5-ounce) center-cut halibut fillets, about 1-inch thick
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 tablespoons chopped fresh flat-leaf Italian parsley, for garnish

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.