Halibut in Artichoke and Tomato Broth

Name: Halibut in Artichoke and Tomato Broth
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: italian
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

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Fast Food That Won't Weigh You Down

Halibut in Artichoke and Tomato Broth

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

406

Total Fat

17

Saturated Fat

3

Carbohydrates

23

Dietary Fiber

9

Sugar

6

Protein

39

Cholesterol

83

Sodium

410

Total: 25 min
Prep: 10 min
Cook: 15 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

406

Total Fat

17

Saturated Fat

3

Carbohydrates

23

Dietary Fiber

9

Sugar

6

Protein

39

Cholesterol

83

Sodium

410

Total: 25 min
Prep: 10 min
Cook: 15 min

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.