HALIBUT TARRAGON RECIPES

GRILLED HALIBUT WITH TARRAGON BEURRE BLANC RECIPE | MYRECIPES

Grilled Halibut with Tarragon Beurre Blanc Recipe | MyRecipes image

Serve with Rosemary-Garlic Roasted Potatoes and Asparagus with Lemon and Pecorino. Choose U.S. wild-caught halibut. The sauce would be tasty with cod or inexpensive tilapia.

Provided by Tiffany Vickers Davis

Total Time 13 minutes

Yield Serves 4 (serving size: 1 fillet and about 1 1/2 tablespoons sauce)

Number Of Ingredients 12

Ingredients

? cup dry white wine
¼ cup chopped shallots
½ teaspoon whole black peppercorns
2 large tarragon sprigs
3 tablespoons butter, cut into small pieces
1 teaspoon chopped fresh tarragon
4 (6-ounce) halibut fillets
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Cooking spray
Rosemary-Garlic Roasted Potatoes
Asparagus with Lemon and Pecorino

Steps:

Combine first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until liquid is reduced to 2 tablespoons (about 9 minutes). Remove from heat; strain through a fine sieve over a measuring cup, pressing mixture to release liquid. Discard solids. Return liquid to pan. Add butter, 1 piece at a time, stirring with a whisk until butter is incorporated. Stir in tarragon.
Sprinkle fish evenly with salt and ground pepper. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness. Serve with sauce.

Nutrition Facts : Calories 242 calories, CarbohydrateContent 2.3 g, CholesterolContent 99 mg, FatContent 10.7 g, FiberContent 0.4 g, ProteinContent 29.1 g, SaturatedFatContent 5.9 g, SodiumContent 303 mg

GRILLED HALIBUT WITH LEMON TARRAGON MUSTARD RECIPE - FOOD.COM

Grilled Halibut With Lemon Tarragon Mustard Recipe - Food.com image

Adapted from a recipe in "The Taste of Summer" by Diane Rossen Worthington. Prep time includes marination.

Total Time 2 hours 14 minutes

Prep Time 2 hours

Cook Time 14 minutes

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup fresh lemon juice
1 tablespoon minced lemon, zest of
1/4 cup Dijon mustard
3 tablespoons finely chopped fresh tarragon (fresh preferred) or 1 tablespoon dried tarragon
2 tablespoons finely chopped fresh chives (or a combination) or 2 tablespoons scallions (or a combination)
1/4 cup olive oil
salt & freshly ground black pepper
6 halibut steaks, 8 ounce steaks
lemon slice, for garnish
fresh tarragon, for garnish

Steps:

In a small bowl whisk together the lemon juice, zest, mustard, tarragon, and chives or scallions, then gradually whisk in the olive oil until well incorporated to make the marinade; season to taste with salt and freshly ground pepper.
Place fish steaks in a Ziplock bag (or use a large shallow non-reactive dish w/ cover), then add the marinade, close the bag securely, and refrigerate for 30 minutes to 2 hours.
Prepare your barbecue or grill pan to medium temperature.
Grill the fish about 3 inches from the coals, or in the grill pan, for 5 to 7 minutes on each side or to desired doneness.
Transfer steaks to a serving platter, garnish with lemon slices and tarragon, and serve immediately.
Goes nicely with a rice salad!
Note: you can also use this recipe with salmon steaks or fillets.
Source: The Taste of Summer by Diane Rossen Worthington, and Moyn at Gail’s Recipe Swap.

Nutrition Facts : Calories 470.1, FatContent 15.1, SaturatedFatContent 2.5, CholesterolContent 199.9, SodiumContent 397.2, CarbohydrateContent 3.4, FiberContent 0.7, SugarContent 0.7, ProteinContent 76.8

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GRILLED HALIBUT WITH TARRAGON BEURRE BLANC RECIPE ...

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