Grilled Halibut with Tarragon Beurre Blanc |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. Ingredients:
2/3 cup dry white wine |
1/4 cup chopped shallots |
1/2 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 |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
cooking spray |
rosemary-garlic roasted potatoes |
asparagus with lemon and pecorino |
Directions:
1. 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.
2. 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.
|
|