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Halibut in Artichoke and Tomato Sauce


I never buy Halibut due to the high price, but when I saw it on sale last week, even though it was still high I bought it and my only regret now is that I want to buy more and it is not on sale anymore. It is such a good fish and this sauce is so good, I am saving the rest to serve on Pasta. This recipe is adapted from Giada DeLaurentis.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 tablespoon olive oil
  • 1 large shallot, chopped
  • 2 cloves garlic, minced
  • 1 can artichokes, hearts or bottoms
  • 1/4 cup white wine
  • 1 cup water
  • 1 can fire roasted diced tomatoes
  • 1 tablespoon capers
  • 1 tablespoon olive oil
  • 4 (6-ounce) halibut fillets
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black pepper


In a medium saucepan, heat 1 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the water, tomatoes with juice and capers.  Bring to a simmer, adjust seasoning to taste.

Sauce can sit and simmer until you are ready. Just before serving, prepare the fish.  Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4-6 minutes per side, depending on thickness.

Spoon sauce onto plate and top with halibut.  I served this with grilled polenta.