Halibut in Artichoke and Tomato Broth

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 tablespoon olive oil, plus 3 tablespoons
* 4 (6-ounce) halibut fillets
* 1/4 teaspoon salt, plus more for seasoning fish
* 1/4 teaspoon freshly ground black pepper, plus more for seasoning fish
* 2 shallots, sliced into thin rounds
* 2 cloves garlic, minced
* 1 pound frozen artichokes, thawed
* 1/2 cup white wine
* 1 1/2 cups low-sodium chicken broth
* 1 (14.5-ounce) can diced tomatoes
* 1/2 teaspoon minced fresh thyme leaves

Directions

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 minutes per side,
depending on thickness.

In a medium saucepan, heat the 3 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 chicken broth, tomatoes and
juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a
simmer.

Ladle the artichoke and tomato broth into shallow bowls. Top with the
grilled halibut. Serve immediately.

From: foodnetwork.com

Spaghetti with Pinot Grigio and Seafood

Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings

The colors are beautiful, as are the clamshells. There is not a lot of
sauce. But the flavor of the wine is present.

1 pound spaghetti pasta
1/4 cup olive oil
3 shallots, chopped
3 cloves garlic, minced
3/4 cup chopped sun-dried tomatoes
1 1/2 cup Pinot Grigio (or other white wine)
1 pound shrimp, peeled and deveined
2 pounds clams, washed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups arugula

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, heat the olive oil in a large heavy skillet over medium
heat. Add the shallots and the garlic and cook for 3 minutes, until
tender but not brown. Add the sun-dried tomatoes and cook for another
minute. Add the wine, shrimp, and clams. Bring the liquid to a boil.
Reduce the heat and simmer, covered, until the shrimp are pink and the
clams have opened, about 7 minutes.

Add the spaghetti to the seafood mixture. Add the salt and pepper and
stir to combine. Add the arugula. Stir gently and place on a serving
platter. Serve immediately.

From: food network