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    Pan-Seared Halibut with Artichoke Hearts and Saffron Broth View Edit

    Servings: Not specified

    Directions

    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.

    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

    Parsed from recipe text (no separate ingredient records).
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