"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Halibut in Artichoke and Tomato Broth Recipe

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This recipe for Halibut in Artichoke and Tomato Broth, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp Olive oil, plus 3 Tbsp
1 6oz Halibut fillets
tsp Salt, plus more for seasoning fish
tsp ground Black Pepper, plus more for seasoning fish
2 Shallots, sliced into thin rounds
2 cloves Garlic, minced
1 pd frozen Artichokes, thawed
c White Wine
1 c low-sodium Chicken broth
1 14.5 oz can diced Tomatoes
tsp minced fresh Thyme leaves

Directions:
Directions:
Drizzle 1 Tbsp 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 Tbsp of olive oil over a medium high heat. Add the shallots and cook for one 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 tsp 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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