Grilled Halibut With Tarragon Beurre Blanc Recipe

Name: Grilled Halibut With Tarragon Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c dry white wine; 1/4 c chopped shallots; 1/2 tsp whole black peppercorns; 2 large tarragon sprigs; 3 TBL butter, cut into small pieces; 1 tsp chopped fresh tarragon; 4 (6 ounce) halibut fillets; 1/4 tsp kosher salt; 1/4 tsp freshly ground black pepper; Cooking Spray

Servings: persons

2/3 c dry white wine
1/4 c chopped shallots
1/2 tsp whole black peppercorns
2 large tarragon sprigs
3 TBL butter, cut into small pieces
1 tsp chopped fresh tarragon
4 (6 ounce) halibut fillets
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Cooking Spray

1
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 TBL (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
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.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2/3 c dry white wine, 1/4 c chopped shallots, 1/2 tsp whole black peppercorns, 2 large tarragon sprigs, and more.

Yes, Grilled Halibut With Tarragon Beurre Blanc falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Halibut With Tarragon Beurre Blanc

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