Pan-Seared Halibut with Artichoke Hearts in Saffron Broth

3.60 (11)
⏱ 20 mins 🍽 Serves 4 🌶 american 🏷 Main course

This elegant American main course delivers a restaurant-quality meal with minimal effort. Halibut fillets are pan-seared to a golden crisp, then finished in a light, aromatic broth infused with saffron and studded with tender artichoke hearts. The dish is beautifully simple, allowing the delicate flavours of the fish and the luxurious broth to shine. It comes together in only 20 minutes, making it perfect for a sophisticated yet quick dinner.

Pan-Seared Halibut with Artichoke Hearts in Saffron Broth

Ingredients

  • 4 halibut fillets (about 150g each)
  • Salt
  • Freshly ground black pepper
  • 1 tbsp olive oil
  • 1 (400g) tin artichoke hearts, drained and chopped
  • 180ml reduced-sodium chicken broth
  • 1 tsp saffron threads

Method

  1. Pat the halibut fillets dry and season them generously on both sides with salt and black pepper.
  2. Warm the olive oil in a large skillet. Once hot, place the halibut in the pan and cook for 2 minutes on each side until a golden-brown crust forms.
  3. Take the cooked fish out of the skillet and set it aside on a plate.
  4. In the same pan, combine the chopped artichoke hearts, chicken broth, and saffron threads. Allow the liquid to come to a gentle simmer.
  5. Place the halibut fillets back into the simmering broth. Let them cook for a further 2 minutes until the fish is tender and flakes easily with a fork.
  6. Carefully transfer the fish and saffron broth to a serving dish. This is traditionally accompanied by couscous.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course
Cuisineamerican
AuthorFood Network UK