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“i got this recipe off of food network... one of the best fish recipes i've ever had! you'll certainly love this fish stew!”

Ingredients Nutrition


  1. 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.
  2. In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute.
  3. Add the garlic and artichokes and cook until golden brown, about 5 minutes.
  4. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon.
  5. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
  6. Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.

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