Halibut-in-Wine-Tomato-Broth-Feature-Photo

Halibut in Wine Tomato Broth

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So simple and easy, so full of flavor and so beautiful on the dinner table! It’s a “throw”-everything-in-a-pan-and-just-bake-right-before-your-guests-arrive kind of dish! The white wine, fresh tomatoes, cilantro and turmeric all blend in perfectly with the halibut. I created this recipe a long time ago and now I prefer to make this dish with either Arctic char or Alaskan wild salmon, rather than the halibut because they are more sustainable, and are just as delicious with this preparation. The slices of lemon give it the final touch. The result is just delectable!

I made it in my kitchen so you can see how quickly you can make it! Watch here!

Halibut-in-Wine-Tomato-Broth-Recipe-Photo

 

5.0 from 11 reviews
Baked Halibut in Wine Tomato Broth
 
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Serves: 6
Ingredients
  • 6 pieces Halibut filets (about 2½ lbs)
  • 2 tsp turmeric
  • ½ tsp coarse sea salt
  • 1 pint cherry tomatoes, rinsed and cut in half lengthwise
  • 1 medium ripe red tomato, sliced
  • 1 medium ripe yellow tomato, sliced
  • ¾ cup white wine
  • ⅓ cup fresh cilantro or basil chopped
  • 1 lemon, sliced in half moons
  • 2 Tbsp extra virgin olive oil
Instructions
  1. Preheat oven to 350.
  2. Rinse and pat dry the halibut and place in a single layer in a baking pan.
  3. Sprinkle the halibut with the turmeric and salt.
  4. Place all the tomatoes around the fish and pour the wine over the tomatoes.
  5. Sprinkle with fresh cilantro or basil and top the halibut with the lemon slices.
  6. Drizzle the olive oil over all the fish filets (you can cover and refrigerate at this point, until ready to bake).
  7. Bake in preheated oven for 30-35 minutes.

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Comments

  1. Hi Catherine,

    Of course all of your recipes look scrumptious!!! I’m going try your halibut but use cod instead! Do you think that would work? I think Halibut and Cod have a similar tastes but not sure? Please let me know!!

    Happy Cooking,
    Caroline

    Reply

    • Absolutely Caroline! I like the captain cut for the cod so that it stays intact in the broth but yes, YUM!!! 🙂

      Reply

      • Thank you for that bit of info Catherine!! I’ve never heard of the :captain cut?? I’ll be sure to get that cut :))

        Reply

  2. If someone doesn’t like Cilantro, this recipe works beautifully with Tarragon. (Could also prep cook some sliced onion and mushrooms and add that over the top. )

    Reply

  3. Made this tonight. Halibut is so expensive here in the UK that I’m always anxious about trying new recipes, but this turned our fantastically well! So simple to prepare, too. Such a delicious flavour. I had bought some fresh galangal, so minced it and threw it in. Also added some yellow pepper. Took some nice photos of it too. Thank you!

    Reply

    • That’s wonderful David!! I would LOVE for you to share the photos! You can email them to me, and I could even share them with everyone! I am absolutely delighted that you enjoyed it so much! Welcome to the Cuisinicity table! 🙂

      Reply

  4. Catherine,

    I just made this for my extended family during the holidays and it was not only delicious but looked so elegant and gourmet! Everyone loved it! How nice to be able to enjoy this wonderful recipe with the warmth of family. Hope you and your family enjoyed a peaceful and cozy holiday as well. I wish you and Cuisinicity a fabulous new year!

    Reply

    • That is absolutely wonderful Sharon!!! Thank you so much for your beautiful comment and warm wishes!! happy new year to you too! 🙂

      Reply

  5. Hi,
    I am new to your web site and am trying another of your recipes today. For the halibut recipe, do you bake it covered or uncovered?
    Thank you!
    Ellen

    Reply

    • Naheed, wine is what is special about these particular recipes so if you don’t like to use it, I have many other recipes that do not use it that I think you will like.

      Reply

  7. I made this the other night and just had some leftovers for lunch. I used cod and it was just delicious! I am having a friend over for movie day soon and I plan on making this for dinner. Love the fact that you can put it together ahead of time and bake it when ready. I might have to add some capers as Carolyn said above. Can’t wait! And I must say I just love the videos you have on this dish, as well as all the others. Thank you Catherine for giving us such simple healthy choices!!

    Reply

  8. I can’t wait to try this. It is on the menu for Friday. My husband is not a fish man so we shall see how it goes. I’m betting he will love it with all the deliciousness you put in your recipes. We have loved everything I have tried so far. I’ll let you know how we do.

    Reply

    • Oh my goodness Arlene, I am crossing my fingers!!! I think you picked well, I can’t wait to find out! Either way, I have others up my sleeve for him! 🙂

      Reply

      • Hi Arlene! I have been trying to reach you to let you know that you won a Cuisinicity apron. Would you mind e-mailing me directly at Catherine@Cuisinicity.com with your home address so that I can send it to you? I was hoping to do that this week! Thanks for your wonderful comments as always!!:)

        Reply

  9. Absolutely loved the Halibut! So easy, healthy and delicious! I will be making this quite often. Love this website as well. Excellent! My husband is not a big fish person, but he truly loved it.

    Reply

    • That’s what I LOVE to hear Sherri!! Thank you for the wonderful comment and a BIG welcome to the Cuisinicity kitchen!

      Reply

  10. MADE THIS YESTERDAY! Snuck a few capers in at the end…FANTASTIC and so very easy! DELICIOUS! Thank you.!

    Reply

    • Fantastic-Carolyn!! And what a lovely touch at the end with the capers! Just lovely! Thank you so much for your comment!

      Reply

  11. Thanks Ellen! I think Flat parsley would work perfectly. I imagine fresh chives would as well but not sure as I have never tried. I would love to know what you ended up using and if it was nice!

    Reply

  12. Hi Catharine,
    This sounds fantastic! Is there some other herb that I can use instead of cilantro? I don’t like cilantro and I’d like to add something that would work well as a replacement.

    Reply

    • Hi Shelah! I think swordfish would work nicely. Tilapia would as well, but it’s more delicate and you’d have to be careful not to overcook and to lift it up gently from the sauce. let me know how it goes for you!

      Reply

  15. très sympa’ votre vidéo et cela même bon!!! le p’tit air de jazz derrière, absolutely yummy! merci! Martine

    Reply

  16. this..looks.. FANTASTIC! The halibut is beautiful & the whole meal from start to finish looks amazing,!! Also, I love the video 🙂

    Reply

Trackbacks

  2. […] So simple and easy, so full of flavor and so beautiful on the dinner table! It’s a “throw”-everything-in-a-pan-and-just-bake-right-before-your-guests-arrive kind of dish! The white wine, fresh tomatoes, cilantro and turmeric all blend in perfectly with the halibut. The slices of lemon give it the final touch. The result is just delectable! Here is the recipe: http://cuisinicity.com/baked-halibut-white-wine/ […]

    Reply

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