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.
Ingredients
-
"4-(6 oz.) WFF Halibut Fillets
0.375 LbQty 4 pcs$7.49 -
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 lbsQty 2$2.28 -
Leek, green tops cut off
Qty 1 -
Small Fennel Bulbs
Qty 2 -
Fennel sprigs for garnish
Qty -
Coarse Sea Salt, to taste
1 bottleQty To taste$5.38 -
Ground Peppercorns, to taste
1 bottleQty To taste$5.78 -
WFF Lemon Pepper, to taste
Qty To taste$4.98
Cooking
Instructions
- 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.
- 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.
- 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.*
- 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
