Tarragon Limoncello Halibut

1. 1

   In a small bowl, combine all the ingredients for the sauce. Pour half of it in a small saucepan; keep it warm.

2. 2

   Lay lemon slices on a large foil and place fillet on top, skin side down. Brush generously with the room temperature butter sauce (the one from the small bowl); season with salt, black pepper and hot paprika.

3. 3

   Gather foil together, fold it and crimp it, including the ends. Place it on a perforated grill top and transfer to the BBQ. Grill for 15 to 20 minutes at 500-550u00b0F, or until fish flakes easily with a fork.

4. 4

   Before serving, spoon the warm butter sauce on top. Served with rice and steamed veggies.

* Per serving · 4 servings · Values may vary.

No additional tips available.