HALIBUT IN ARTICHOKE AND TOMATO BROTH
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
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.
STEAMED BLACK BASS WITH SAFFRON ARTICHOKE BROTH
Provided by Food Network
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Season each bass fillet with sea salt. Place each fillet in a bamboo steamer basket over simmering water. Steam for 6 to 8 minutes and set aside. Heat the fish stock with the saffron threads to a simmer in a medium saucepot over medium heat. Add the artichokes, corn and onions. Simmer for one minute. Heat the lentils with 2 tablespoons of the water over which the bass has been steamed. Divide the lentils into 2 warmed bowls. Spoon the vegetables equally into each bowl. Pour over the saffron stock. Arrange the pea shoots over the broth and sprinkle with the diced red and yellow pepper. Place bass over the pea shoots
SEA BASS WITH ARTICHOKES, ZUCCHINI AND TOMATOES
Categories Fish Tomato Vegetable Bake Quick & Easy Basil Artichoke Spring Healthy Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 475°F. Drain marinade from artichokes into 9-inch-diameter glass pie dish. Add fish; turn to coat with marinade. Sprinkle fish with salt and pepper. Scatter artichokes, tomatoes, zucchini, basil and garlic around fish. Pour clam juice over. Bake until fish is just opaque in center, about 20 minutes.
PAN-SEARED SEA BASS IN TOMATO FENNEL BROTH
Provided by Robert Irvine : Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 15
Steps:
- For the sauce: In a saucepan over medium-high heat, sweat the fennel, onions, and carrots in the olive oil. Cook until the vegetables are softened, 10 to 15 minutes. Next, deglaze with the white wine. Once the wine has reduced, add the stock and orange juice. Reduce the heat and allow the liquid to cook until it has reduced by half. Once reduced, add the tomatoes and garlic and allow the sauce to further simmer for 15 minutes. Taste and season. Remove saucepan from the heat, pour through a strainer, and return to the pan. Finish with the butter. Keep warm.
- For the fish: Season the skin side of the fish fillets with the ground fennel, salt, and pepper, and then season the flesh side with salt and pepper.
- In the oil in a nonstick saute pan over high heat until it reaches the smoking point. Reduce the heat and add the seasoned fish, skin side down, and cook for 2 to 3 minutes. Flip, reduce the heat, and continue to cook for 5 to 6 minutes, carefully spooning the hot oil over the fish to keep the skin crisp. Once the fillet is cooked, remove from the pan and serve with the sauce.
HALIBUT IN ARTICHOKE & TOMATO BROTH
Halibut is amazing, but sometimes it just does not taste like anything and that is when you put this broth on it!!
Provided by GG 38966
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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
HALIBUT IN ARTICHOKE AND TOMATO BROTH
Make and share this Halibut in Artichoke and Tomato Broth recipe from Food.com.
Provided by swirlycinnacakes
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
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 477.8, Fat 19.8, SaturatedFat 2.9, Cholesterol 70.3, Sodium 570.2, Carbohydrate 19.4, Fiber 5.9, Sugar 4.2, Protein 51.7
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