Halibut In Artichoke Tomato Broth Food

BAKED HALIBUT WITH ARTICHOKES & TOMATOES

Steps:

• Salt and pepper the halibut steaks. Sprinkle with garlic powder.
• In a large skillet, melt the butter, add the olive oil and bring to medium heat. Sauté the fish for about 3 minutes a side until just starting to caramelize. Remove the fish from the skillet to a baking dish.
• Add the artichokes, wine, lemon juice, and broth to the pan and simmer for about 5 minutes. Add the tomatoes and simmer until they pop, for 3 minutes more.
• Preheat oven to 350 degrees. Bake the fish for an additional 15-20 minutes until the fish is flaky and cooked through. Serve over angel hair pasta.

5 INGREDIENT PAN-SEARED HALIBUT WITH ARTICHOKE HEARTS AND SAFFRON BROTH

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 IN ARTICHOKE AND TOMATO BROTH

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.

BASS IN ARTICHOKE AND TOMATO BROTH

Steps:

• Cook onion in 2 tablespoons oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened and golden, about 6 minutes. Add garlic and cook, stirring, 1 minute. Add wine and boil 1 minute. Add artichoke hearts, tomatoes (including juice), olives, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a simmer, uncovered, stirring occasionally.
• Meanwhile, pat fish dry and sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Transfer sauce to a 13- by 9- by 2-inch (3-quart) glass or ceramic baking dish and arrange fish (without crowding) over sauce. Dot fish with butter and cover dish tightly with foil. Roast until fish is just opaque and cooked through, 12 to 14 minutes.
• Meanwhile, stir together zest and remaining 2 tablespoons oil.
• Transfer fish with vegetables and broth to shallow bowls and serve drizzled with orange oil.

GRILLED HALIBUT WITH PEPPERS AND ARTICHOKES

Steps:

• Preheat grill to medium heat.
• Combine bell pepper, tomatoes, onion, artichoke hearts, garlic, paprika and salt in a bowl. Add wine and stir to incorporate.
• Cut four pieces of heavy-duty foil about twice the size around food to be wrapped. Fold each sheet in half to form a double layer.
• Divide veggies into four portions. Place one portion in center of each piece of foil.
• Place one fish fillet on vegetables in each packet. Top with lemon slices. Bring opposite sides of foil together fold edges over to make a 1 in crease at top of each packet. Continue folding until foil presses flat against food and top if packet is well sealed. Flatten ends of packet, fold or roll them together toward center to seal.
• Grill packets covered over direct heat for 10 minutes. Removed from heat and unfold.

HALIBUT BRAISED IN A TOMATO-FENNEL BROTH

Steps:

• Season the fillets with salt and pepper. Heat 2 Tbs. of the olive oil in a large skillet over medium-high heat. When it shimmers, add the fillets, skin side up, and sear until just golden brown, about 4 minutes. Flip and sear the skin side for 4 minutes. Transfer the fillets to a plate; if the skin sticks to the pan, discard it.
• Add the remaining 1 Tbs. oil and the sliced fennel to the pan, season with salt and pepper, and cook, stirring occasionally, until softened somewhat and browned in spots, about 4 minutes. Stir in the garlic and cook for 1 minute. Pour in the wine, immediately cover the pan tightly with a lid or foil, reduce the heat to medium, and simmer briskly until the fennel is tender, about 8 minutes. (Check halfway through; if the fennel is dry, add 2 to 3 Tbs. water). Stir in the tomatoes and their juices, 1/2 cup water, and 2 Tbs. of the herbs. Cover and simmer for another 5 minutes. Taste the broth for salt and pepper
• Return the halibut to the pan, settling the pieces skin side down into the broth, and pouring over any accumulated juices. Cover tightly and simmer until the halibut is cooked through, about 4 minutes. Carefully lift out the halibut; taste the sauce, and season if necessary. Serve the fish in a shallow bowl with the sauce spooned over and around it. Garnish with the remaining 1 Tbs. herbs.

HALIBUT IN ARTICHOKE & TOMATO BROTH

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.