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!!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 3  tablespoons olive oil
• 24  ounces  halibut (6-ounce portions)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  shallots (sliced into thin rounds)
• 2  garlic cloves (minced)
• 1  lb artichoke (frozen, thawed)
• 1⁄2 cup white wine
• 1 1⁄2 cups chicken broth
• 14 1⁄2 ounces tomatoes (canned & diced)
• 1⁄2 teaspoon thyme (minced)

Directions

1. Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper.
2. 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.
3. 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.
4. Ladle the artichoke and tomato broth into shallow bowls.
5. Top with the grilled halibut. Serve immediately.