5 Ingredient Pan-Seared Halibut with Artichoke Hearts in a Saffron Broth
Bathing in a pool of saffron broth with marinated artichoke hearts, this beautifully light halibut with a golden-brown crisp makes a Michelin-worthy meal.
Ingredients
Method
- 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.
Rate this recipe
Overall Rating:
3.60
(11)
