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Recipe:Halibutwith Lemon & Ginger Infused Bone Broth

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

30 minutes Serves 4 - .

Need a quick and delicious recipe to wow some last-minute dinner guests? No problem. This heavenly halibut recipe is as easy as it is special, with just 30 minutes end to end to get flaky fillets in a mouthwatering zesty sauce. Delight your taste buds with a dish that pulls out all the stops.


Serving Size
  • "4-(6 oz.) WFF Halibut Fillets

    0.375 Lb
    Qty 4 pcs
  • Olive Oil

    Qty 3 Tbsp.
  • Chicken Bone Broth

    Qty 24 fl. oz.
  • Lemons

    Qty 2
  • Lemon-Ginger Tea Bags

    Qty 3
  • Frozen Ginger Cubes - Dorot

    0.16 lbs
    Qty 2
  • Leek, green tops cut off

    Qty 1
  • Small Fennel Bulbs

    Qty 2
  • Fennel sprigs for garnish

  • Coarse Sea Salt, to taste

    1 bottle
    Qty To taste
  • Ground Peppercorns, to taste

    1 bottle
    Qty To taste
  • WFF Lemon Pepper, to taste

    Qty To taste


  1. Pour the chicken broth into a 2 ½ qt. saucepan and bring to a simmer. Add ginger, tea bags and the rind of half a lemon. Continue to simmer on low for 10 minutes. Remove from heat, cover and allow flavors to infuse.
  2. Cut fennel bulb vertically in 1/8” thick slices and the leeks in 1/8” rounds. Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Cook the leeks and the fennel until slightly tender, about 5-7 minutes. Season with salt and pepper. Keep warm.
  3. Meanwhile, preheat oven to 400°F. Brush some olive oil on a baking sheet. Place halibut fillets on the sheet pan, squeeze some lemon juice on top and season with salt and lemon pepper. Slice a lemon in thin slices and place a few slices on top of each halibut fillet. Roast in the oven for 10 minutes.*
  4. To Serve: Place halibut filets in four individual shallow soup bowls. Add cooked fennel and leeks, and a ladle of simmering broth. Garnish with fennel sprigs and serve. *USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F

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