Halibut in Artichoke Tomato Broth
Delight your taste buds with this elegant Halibut in Artichoke Tomato Broth, a dish that combines tender, flaky halibut fillets with a vibrant medley of Mediterranean-inspired flavors. This recipe features a delicate tomato broth infused with aromatic garlic, sweet cherry tomatoes, and earthy artichoke hearts, all simmered to perfection with a splash of dry white wine and fresh herbs like thyme and parsley. Finished with a zesty hint of lemon and served in individual bowls, this restaurant-worthy meal is both light and satisfying. Perfect for weeknight dinners or special occasions, it pairs beautifully with crusty bread for dipping or a simple green salad on the side. Packed with wholesome ingredients and ready in just 40 minutes, this recipe offers an effortless way to elevate your seafood repertoire.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) halibut fillets, skinless
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 14-ounce can canned artichoke hearts, quartered
- 2 cups cherry tomatoes, halved
- 3 cups vegetable broth
- 1 cup dry white wine
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon lemon zest
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Season the halibut fillets with a pinch of salt and pepper. Set aside.
Heat the olive oil in a large, deep skillet or saucepan over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Add the artichoke hearts and cherry tomatoes to the pan, stirring to combine with the onion and garlic.
Pour in the vegetable broth and white wine, then stir in the thyme, lemon zest, and 1 teaspoon of salt. Bring to a gentle simmer.
Reduce the heat to low and carefully place the halibut fillets into the broth. Ensure the fillets are partially submerged.
Cover the pan with a lid and let the halibut poach for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
Garnish the broth with chopped parsley and adjust seasoning with additional salt and pepper, if needed.
Carefully transfer the halibut fillets into shallow bowls and ladle the artichoke tomato broth over the top.
Serve immediately with crusty bread or a side of your choice.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 5715 mg | 248% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 30.9 g | ||
| Protein | 177.6 g | 355% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 422 mg | 32% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 6117 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
