Grilled Halibut with Tarragon Beurre Blanc

Grilled Halibut with Tarragon Beurre Blanc Recipe
Photo: Brian Woodcock; Styling: Mary Clayton Carl
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.

Yield:

Serves 4 (serving size: 1 fillet and about 1 1/2 tablespoons sauce)
Total time: 13 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 13 Minutes
Total: 13 Minutes

Nutritional Information

Calories 242
Fat 10.7 g
Satfat 5.9 g
Monofat 3 g
Polyfat 0.8 g
Protein 29.1 g
Carbohydrate 2.3 g
Fiber 0.4 g
Cholesterol 99 mg
Iron 0.4 mg
Sodium 303 mg
Calcium 21 mg

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Tiffany Vickers Davis,

Cooking Light

April 2013
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