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.
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|Serving Size: 1 Serving (499g)|
|Recipe Makes: 4|
|Calories from Fat: 72 (24%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 53.8mg||17 %|
|Sodium 359.1mg||12 %|
|Potassium 1420.8mg||37 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 10.9g|
|Protein 40.6g||58 %|
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Calories per serving: 303
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