Tarragon Limoncello Halibut Recipes

TARRAGON LIMONCELLO HALIBUT

Steps:

• In a small bowl, combine all the ingredients for the sauce. Pour half of it in a small saucepan; keep it warm.
• 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.
• 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 500-550ºF, or until fish flakes easily with a fork.
• Before serving, spoon the warm butter sauce on top. Served with rice and steamed veggies.

HALIBUT WITH TARRAGON-LEMON BREADCRUMBS

Steps:

• Preheat oven to 400 degrees.
• Melt butter in a small skillet over medium heat, add garlic, and saute 1 minute. Add breadcrumbs, tarragon, lemon zest, salt and pepper. Stir well.
• Place halibut on a parchment-lined baking sheet. Combine mayonnaise and horseradish; spread over each fillet. Top with crumbs, patting lightly to help them adhere. Bake 10-12 minutes, or until fish is tender and crumbs are golden.

TARRAGON LIMONCELLO HALIBUT

Steps:

• In a small bowl, combine all the ingredients for the sauce. Pour half of it in a small saucepan; keep it warm.
• 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.
• 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 500-550ºF, or until fish flakes easily with a fork.
• Before serving, spoon the warm butter sauce on top. Served with rice and steamed veggies.
• To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=xVkJEhyUeFE

GRILLED HALIBUT WITH LEMON TARRAGON MUSTARD

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.

GRILLED HALIBUT IN LEMON-MUSTARD-TARRAGON MARINADE

Steps:

• Make the marinade: in a small bowl, whisk the lemon juice, lemon zest, mustard, tarragon, and chives together; slowly whisk in the olive oil until well blended; season with salt and pepper.
• Arrange fish pieces in a large, shallow, non-aluminum dish; pour the marinade over the fish, coating evenly; cover and refrigerate for 30 minutes to 2 hours.
• Prepare the grill for medium-heat grilling.
• Remove fish from the marinade; grill the fish about 3 inches from the fire, turning once, for 5-7 minutes on each side, or to desired doneness.
• Transfer fish to a platter and garnish with lemon slices and tarragon; serve immediately.