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Photo: Brian Woodcock; Styling: Mary Clayton Carl Photo by: Photo: Brian Woodcock; Styling: Mary Clayton Carl

Grilled Halibut with Tarragon Beurre Blanc

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.

Cooking Light APRIL 2013

  • Yield: Serves 4 (serving size: 1 fillet and about 1 1/2 tablespoons sauce)
  • Hands-on:13 Minutes
  • Total:13 Minutes

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

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.

Nutritional Information

Amount per serving
  • Calories: 242
  • Fat: 10.7g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.8g
  • Protein: 29.1g
  • Carbohydrate: 2.3g
  • Fiber: 0.4g
  • Cholesterol: 99mg
  • Iron: 0.4mg
  • Sodium: 303mg
  • Calcium: 21mg
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Grilled Halibut with Tarragon Beurre Blanc recipe

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