Specials Recipes 62 5


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Keyword: halibut


  • 4 halibut fillets about 6 ounces each
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 14-ounce can artichoke hearts, drained and chopped
  • 3/4 cup reduced-sodium chicken broth
  • 1 teaspoon saffron threads


  • 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.

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