Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on Time
13 Mins
Total Time
13 Mins
Yield
Serves 4 (serving size: 1 fillet and about 1 1/2 tablespoons sauce)

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.

How to Make It

Step 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.

Step 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.

Chef's Notes

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.

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