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Grilled Halibut in Tomato, Corn, and Basil Broth

This quick summer supper brings together simple grilled fish with fresh tomatoes and corn in a light broth scented with basil. Serve it with a slice of crusty bread and a glass of crisp white wine.


  • 3 tablespoons olive oil, divided
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 1/2 cups water
  • 1 tablespoon Fumet de Poisson Gold®
  • Kernels from 4 ears fresh corn (or 2 cups frozen corn kernels, thawed)
  • 1 large tomato, diced (or 1 14 1/2-ounce can diced tomatoes, drained)
  • 2 tablespoons chopped fresh basil, plus additional basil leaves for garnish
  • Salt and ground black pepper
  • 4 halibut steaks (about 6 ounce each)


  1. Preheat the  grill.
  2. Warm 2 tablespoons of the olive oil in a large skillet over medium heat.  Add the onion and sauté until tender, 3-4 minutes.  Add the garlic and cook 1 more minute.
  3. Stir in the white wine, scraping the browned bits from the pan.  Add the water and Fumet de Poisson Gold® and stir to combine.  Bring the broth to a simmer and add the corn and the tomatoes.  Simmer for just 2 minutes or so, until the corn is crisp tender.  Remove the pan from the heat, add the basil and season to taste with salt and pepper.  Keep the broth warm at the very lowest heat while you grill the fish.
  4. Coat the halibut with the remaining tablespoon of olive oil and season with salt and pepper.  Grill the fish on both sides until it is just cooked through (a total of 10 minutes per inch of thickness, measured at the thickest part of the filets).
  5. Divide the broth and vegetables among 4 wide shallow bowls, nestle a grilled halibut filet in the center of each. and garnish with basil leaves.
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