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Roasted Halibut with Tomato & Fennel

Roasted Halibut with Tomato & Fennel


  • 2 Halibut fillets, 8 oz each
  • 1/4 cup white wine
  • 1/4 cup chicken stock
  • Salt, Pepper & Olive Oil to taste

Vegetable Mix:

  • 1 bulb fennel, sliced thin
  • 1/2 cup grape tomatoes, halved
  • 1 large shallot, sliced thin
  • 1 clove garlic, minced
  • 1 TBSP basil, thin sliced


Preheat grill on MEDIUM HIGH heat

Season Halibut fillets with salt & pepper

In a medium bowl, toss fennel, tomatoes, shallots, garlic, and basil. Season with salt & pepper.

In medium Grill Bag, place white wine and chicken stock followed by vegetables mix in an even layer. Top with Halibut fillets. Seal the bag by folding up the open end.

Place on grill and allow to roast in Grill Bag for approx 10-12 minutes. Check to see doneness (130 degrees internally) by lifting up the top of the grill bag. If both fish and vegetables need more cooking time, transfer to upper rack of grill for additional cooking making sure not to burn.

When the fish is cooked and vegetables are tender, transfer items to a shallow bowl and serve.

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  • April Synyard