HALIBUT IN ARTICHOKE AND TOMATO BROTH
Provided by Giada De Laurentiis
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.
HALIBUT WITH WHITE BEANS IN TOMATO-ROSEMARY BROTH
Beans absorb some of the delicious broth. For a special dinner, serve in shallow rimmed bowls and top each serving with a fresh rosemary sprig. From Cooking Light 2007....
Provided by Meredith .F
Categories Halibut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large nonstick skillet over medium-high heat.
- Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm. Add garlic to pan; cook 30 seconds, stirring constantly.
- Stir in tomato, broth, wine, and beans; bring to a boil. Reduce heat, and simmer 5 minutes.
- Remove from heat; stir in rosemary.
- Serve immediately.
Nutrition Facts : Calories 470.8, Fat 9, SaturatedFat 1.3, Cholesterol 70.3, Sodium 276.8, Carbohydrate 33.4, Fiber 8.3, Sugar 3.1, Protein 57.7
POACHED HALIBUT WITH HERITAGE TOMATOES
This fresh, light dish is perfect for a summer afternoon. If you want to add some crunch, toss in a few croutons
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Make the tomato broth the day before. Put the tomatoes and 1/ 2 tbsp flaky salt in a food processor and blitz to a pulp. Pour into a colander lined with a muslin cloth set over a bowl to catch the juices. Fold the cloth over the pulp and put a weight on top to help squeeze out the juices. Put in the fridge overnight to strain. Take the broth out of the fridge 1 hr before serving to bring to room temperature.
- The next day, toss the mixed tomatoes in a roasting tin with 1/ 2 tbsp flaky salt, the oil and garlic, then spread them out and leave for 1 hr.
- Next, put the wine, rosemary, shallot, stock and a good pinch of salt in a saucepan. Bring to a simmer, drop in the fish and reduce the heat so the liquid is just bubbling. Gently poach for 8-10 mins, then remove. Freeze the poaching liquor and use as a stock at a later date.
- Spoon the mixed tomatoes with their oil and garlic, the spring onions and broad beans into two serving bowls. Top with the cooked fish, then pour over the tomato broth.
Nutrition Facts : Calories 516 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 7.8 milligram of sodium
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