5 Ingredient Pan-Seared Halibut with Artichoke Hearts and Saffron Broth

• 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

1. Season both sides of halibut with salt and black pepper.
2. Heat oil in a large skillet over medium-high heat.
3. Add halibut and cook 2 minutes per side, until golden brown.
4. Remove fish from pan and set aside.
5. To the same pan, add artichoke hearts, broth and saffron.
6. Bring to a simmer.
7. Return fish to pan and simmer 2 minutes, until fish is fork-tender.
8. Transfer to a serving platter and is usually served with couscous.

salt, freshly ground black pepper, olive oil, hearts, chicken broth, saffron threads

Taken from www.foodnetwork.com/recipes/robin-miller/5-ingredient-pan-seared-halibut-with-artichoke-hearts-and-saffron-broth-recipe.html (may not work)