Ingredients
| 1 tbsp olive oil, plus 3 tablespoons |
| 6 oz halibut fillet |
| 1⁄4 tsp salt, plus more for seasoning fish |
| 1⁄4 tsp black pepper, freshly ground, plus more for seasoning fish |
| 2 shallot, sliced into thin rounds |
| 2 clove garlic, minced |
| 1 lb frozen artichoke, thawed |
| 1⁄2 cup white wine |
| 1 1⁄2 cup low-sodium chicken broth |
| 14 1⁄2 oz can diced tomatoes |
| 1⁄2 tsp fresh thyme, leaves minced |
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.
Source : allrecipes.com
