Friday, before I left for the city I managed to see Giada on the Food Network and she did halibut with a tomato, wine, artichoke sauce that got my attention. On my way home, today, I got the ingredients - well most of them - for tonight's supper and the man of my dreams proclaimed it excellent. <preen>
Since I was only cooking for 2, I cut everything in half but the can of chopped tomatoes and wine. I don't use a lot of canned tomatoes, so I thought... I'll just use the whole can and boil that puppy down to a nice consitency. :-) It worked, at least for us.
Also, the halibut looked and smelled older than it should have been, so I opted for another white flesh fish that was previously frozen but only thawed out this morning. Even Giada said that it made no difference which one you chose, just a nice white fish that was reasonably mild, although I thought the sauce could easily have held up to a sword fish or other more "fishy" fish.
She said to cook the fish first. Not... I realized that the sauce needed to be done first, so I could get that right. Grilling the fish was the simple part IMHO.
For 2 people, I used
1.5 Tablespoons olive oil
1 shallot, sliced thinly (Giada said go ahead and use onion if you have no shallots)
1 clove garlic, sliced thinly
1/2 pound frozen artichoke quarters or hearts
1/4 cup dry white wine (I used 1/2 cup because I mis measured)
3/4 cup low sodium chicken broth
1 14.5 oz. can diced tomatoes (I mistakenly got the one with basil in it but it was good)
1/2 teaspoon fresh thyme (I used 1 tsp. dried as I forgot to get the fresh)
salt & freshly ground pepper
2 6oz. filets haddock
olive oil
salt & freshly ground pepper
Giada says to drizzle the fish with olive oil and season on both sides with salt and pepper. I used Chicken Fajita seasoning, which is salt free but that's what we "elderly on our salt free diets are reduced to".
For the sauce, heat your pan to a good medium hot and add in the 3 Tbl. oil, then the shallots and sautee them until they are soft, add in the garlic and flip that around for a bit until soft, but don't let it burn. Then add in the thawed artichokes, the wine, broth and tomatoes and thyme (if using fresh, you can just toss in a few sprigs and remove them when all is done) and simmer until the liquid is reduce to at least half or more, depending on your tastes.
Grill the fish to a nice firmness.
To serve spoon the sauce into a large flat bowl (as in a pasta bowl) and put the fish on top. I topped the fish with just a spinkle of fresh lemon juice and a drizzle of the liquid from the pan.
I served this with baked cauliflower and it was all delicious.
Giada's original recipe can currently be found on the www.foodnetwork.com the show was aired on 10/30/2009. They used to remove recipes after a while, so I don't know how long it will be available, in case you're reading this message a good time from now. I went back and had a terrible time finding it. The url is: http://www.foodnetwork.com/recipes/giada-de-laurentiis/halibut-in-artichoke-and-tomato-broth-recipe/index.html for however long that will last.
Edited Nov-1 by JudiJTexas
Edited Nov-1 by JudiJTexas | 
