Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 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.

Target recipe: half-fill a deep pan with melted fat or oil. heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds). sift the flour and salt into a bowl. beat to a smooth batter, unbeaten egg, butter and milk. then add the flour and salt mixture. coat 2 pieces of fish with batter. lift into the pan with a fork or kitchen tongs. fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium. remove from the pan and drain on absorbent kitchen paper. repeat with the remaining fish. garnish with lemon wedges.