Halibut in Artichoke and Tomato Broth
By Giada DeLaurenti's Everyday Italian
1 tablespoon olive oil, plus 3 tablespoons
4 6-ounce halibut fillets
¼ teaspoon salt, plus more for seasoning fish
¼ teaspoon freshly ground black pepper, plus more for seasoning fish
2 shallots, sliced into thin rounds
2 cloves garlic, minced
1 pound frozen artichokes, thawed
½ cup white wine
1-1/2 cups low-sodium chicken broth
1 14.5 ounce can diced tomatoes
½ teaspoon minced fresh thyme leaves
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 ¼ 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.