Halibut contains inflammation-reducing omega-3 and Vitamin D. This is a great recipe to try for a new take on halibut.
1 T extra virgin olive oil
3 medium garlic cloves, chopped
1/2 C dry white wine
3 C grape tomatoes, halved
1/2 C Kalamata olives, pitted and halved
1 jar marinated artichokes, drained
1 1/2 C low-sodium chicken broth
1 1b. skinless Pacific Halibut filets
1 T fresh thyme, chopped
1/4 C pine nuts
Salt and pepper to taste
Heat oil in skillet over medium-high heat. Add garlic and cook about 1 minute. Add wine and let simmer until reduced by half, then add tomatoes, olives, artichokes and broth. Bring to a simmer and stir about 8 minutes, or until tomatoes begin to break down. Add thyme.
Season fish with salt and pepper and place in the skillet. Cover, reduce heat to low and let simmer about 4 minutes, until fish is cooked through. Place fish in shallow bowls and sprinkle with pine nuts before ladling sauce on top.