Halibut fillets are baked and served with a simple cream sauce. The sauce is made with the addition of tarragon, but feel free to replace the tarragon with fresh chopped chives, basil, or dill.
Halibut can be pricey, but it is definitely worth the splurge now and then. Choose fresh Pacific or Alaskan halibut. Atlantic halibut are depleted from overfishing and are off-limits in U.S. waters.
- 4 to 6 halibut fillets, about 6 to 8 ounces each (choose Pacific or Alaskan)
- 1 tablespoon melted butter
- 1 tablespoon butter
- 4 green onions with 3 inches green, thinly sliced
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 1/2 teaspoon dried leaf tarragon
- 3/4 cup heavy cream
- salt and pepper, to taste
Heat the oven to 350 F (180 C/Gas 4). Line a 9x13-inch baking dish with foil; lightly butter the foil.
Sprinkle halibut fillets with salt and pepper; arrange in the baking dish and drizzle with about 1 tablespoon of melted butter.
Bake for 20 to 25 minutes, or until the fillets are flaky throughout.
Meanwhile, heat butter over medium-low in a small skillet or saucepan; add sliced green onions and cook for 1 minute.
Add white wine, chicken broth, and tarragon; bring to a boil over medium heat. Reduce heat to low and simmer for 3 minutes to reduce slightly.Add cream and salt and pepper, to taste.
Drizzle a little sauce over each baked halibut fillet.
Serves 4 to 6.
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