Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on Time
13 Mins
Total Time
13 Mins
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

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Ratings & Reviews


May 31, 2015
Will make this one again.  Used Penzey's tarragon instead of fresh.  Also made the asparagus and potato recommended sides.  All good!


May 12, 2015
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!

buddeyallen's Review

May 31, 2013
This is delicious! My husband has prepared this several times and has served it to his parents, who asked for the recipe.

KathrynNC's Review

May 30, 2013
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!

daneanp's Review

May 19, 2013
Delicious, quick, and easy. I grilled the halibut along with asparagus on our Traeger BBQ. Roasted garlic couscous completed the meal.

karenfar's Review

May 05, 2013
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.

Lysnecook's Review

April 13, 2013

cgretkie69's Review

April 13, 2013

LoveCL2's Review

April 11, 2013

lmpaul's Review

March 28, 2013