| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 halibut fillets (about 5 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 211 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 6 g |
| Sugar | 1 g |
| Protein | 30 g |
| Cholesterol | 69 mg |
| Sodium | 675 mg |
| Serving Size | 1 of 4 servings |
| Calories | 211 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 6 g |
| Sugar | 1 g |
| Protein | 30 g |
| Cholesterol | 69 mg |
| Sodium | 675 mg |
Reviews
The taste is great and easy to prepare.
I happened to have halibut and didn’t have a recipe in mind. I didnt have Saffron so I used Dill and a little bit of lemon. I served it with brown rice and steamed veggies. It’s nothing to rave about but I thought it was a good blend of flavors. I didnt feel the artichokes over powered the fish. I used Halibut Steaks and i used one can of artichoke hearts for four steaks.
The bitterness from the artichokes overwhelmed the fish.
Halibut is expensive and beautiful to look at when its white and flakey, this was all bright yellow.
Safron is an expensive dye and didn’t add anything to this dish.
Halibut is expensive and beautiful to look at when its white and flakey, this was all bright yellow.
Safron is an expensive dye and didn’t add anything to this dish.
I threw the other two portions out.
We thought this was just O.K. Simple and fast. Perhaps my expectations were too high as I thought I would like it far better because I really like all the ingredients used. Try it if you already have the Saffron, but don’t buy it just for this recipe.
This was great! I did not use saffron because it is an expensive spice that isn’t used enough to be worth the cost. I substituted paprika for the color and I do love the flavor too. Don’t salt the halibut too much because the chicken stock has enough salt (unless you do low sodium). I cooked with couscous that I made with parsley and onions – so yummy!
Not sure why anyone would say it was flavorless, I thought it was full of flavor. Wonderful flavor. I served it with a flavored couscous that had pine nuts and currants in it and it was a wonderful complement to the fish. Will definitely have it again and again.
This is by far the worst thing you could ever do to halibut. My husband will eat anything and in his ever so polite way, he said “honey, it would really be ok if you never made this again.” Just the expense of the saffron would be a deterent. We love artichokes but this one is not going to my recipe box. If you haven’t already tried this one, I would seriously rate it a -10 if that were on the scale.
The recipe was edible but flavorless. Looks pretty on a plate.
This recipe was so simple with so much flavor. Loved it!
I used orange roughy instead of halibut. I looked FOREVER in the grocery store for saffron—could not find–so I used marinated artichokes for added flavor instead of the plain. VERY delicious! The kids wouldn’t touch the artichokes but they ate every bite of the fish. More artichokes for me! 🙂