Photo of Lemon halibut with wild rice by WW

Lemon halibut with wild rice

Total Time
12 min
5 min
7 min
Delicious, simple, and colorful, this entrée is a wonderful weeknight meal. The lemony halibut cooks quickly under the broiler. It’s a lean fish with a tender texture that also works well when sautéed and grilled. If needed, you can substitute grouper or cod. Traditional wild rice takes anywhere from 45 minutes to an hour to cook, so you’ll want to start that first. Or, purchase a par-cooked variety, which will speed cook time considerably. You’ll need to zest the lemon before you squeeze the juice over the fish—it’s much easier that way. Add a mixed green salad to complete the meal.


Uncooked halibut fillet(s)

1 pound(s), 1-inch thick


1 medium, for juice and zest

Table wine

½ fl oz, white (optional)

Uncooked shallot(s)

1 medium, minced

Table salt

½ tsp

Black pepper

¼ tsp

Fresh parsley

2 tsp, chopped

Cooked wild rice

3 cup(s)


  1. Preheat broiler.
  2. Place fish in a small, shallow baking dish. Over halibut, squeeze juice from half the lemon and pour wine. Sprinkle with 1 teaspoon freshly grated lemon zest, shallot, salt and pepper.
  3. Broil until just cooked through, about 7 minutes. Sprinkle with parsley and serve with rice. Yields about 3 ounces fish and 3/4 cup rice per serving.