Dinner/ Fodmap

Lobster Broth Poached Halibut

Lobster Broth Poached Halibut

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Serves: 2 Cooking Time: 20 min


  • 2 4 oz pieces of wild caught Halibut (if using frozen, make sure you defrost it ahead of time)
  • 12 oz water
  • 2 tsp Better than Bouillon Lobster base
  • 2 tsp organic grass fed Ghee
  • 1 organic zucchini cut in half and each half cut into 1/8 in vertical slices
  • 1/2 cup roughly chopped dill
  • 1/2 tsp paprika
  • Freshly ground pepper
  • 2 tsp ginger powder
  • Green hot sauce for serving (optional)



Mix the water and lobster base in a bowl then add to a non stick pan with Ghee and turn the heat on high to bring to a boil. Turn on the oven to a high broil.


Add the fish pieces letting cook for 5 min without turning. Lay the zucchini on a baking sheet and place in pre-heated oven.


Reduce the heat to medium and flip the fish pieces, add the pepper. Cook for another 5-6 minutes on medium heat. Use a large spoon to baste the liquid on top of the fish pieces.


Remove the fish and transfer to a resting plate, then return the pan with the broth to high heat and add the dill, cook for 2-3 minutes stirring constantly. Turn off broiler on oven.


Start plating by placing 1/2 the dill mixture onto each plate and then 1/2 of the remaining broth to each plate. Take the zucchini out of the oven and layer to a side before topping with the fish.


Garnish with ginger powder over the entire dish and hot sauce to the side.

I am no professional chef, I just love food and eating it, but I have to say I really outdid myself here and in under 20 minutes. A piece of Halibut is quickly poached in a boiling broth made with plain NYC tap water and a small amount of lobster flavored bouillon from the brand Better than Bouillon. I love that brand because its cheap compared to store bought pre-made liquids, and faster than making your own, in addition they also have organic varieties of some of the bases which is great. The broth eventually cooks down in the process creating a salty flavor punch with every bite and injects the dill with its intensity. A quick addition of barely broiled sliced zucchini takes this from a protein to complete dinner. It is strongly advised to serve warm crusty bread along side to soak up any of the remaining broth with it, I always like to get a head start on doing the dishes.

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