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.
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.
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Seriously. First time I've ever cooked halibut, and it turned out perfectly- although I pan seared the fish for about 4 min/side instead of 5. My husband- the pickiest of all picky eaters- even asked if it could be in the regular rotation. Smash hit!
Very tasty! Made as stated but used their suggestion of tilapia instead of halibut (I probably could have reduced the wine mixture a little more - it was hard to tell volume with all the other ingredients in it, but the sauce still came out very well). Served with rice, oven roasted zucchini, yellow squash, & onion, with a ceaser salad on the side. I will definitely make this again and likely try it with the halibut and cod too!
Very good but I didn't like that the sauce was so thin. I did not add the teaspoon of tarragon as the sprigs in the reduction added enough of the tarragon flavor for our liking. We like tarragon but it can be overwhelming.