Halibut is quintessentially the essence of spring. And tarragon so nicely complements this fresh-tasting fish. With just a few ingredients and a very simple process, this is a great recipe for a small dinner party or a lovely weeknight dinner.
Recipe from Bon Appetit (which seems to be our go-to recipe source of late.)
Roast the Nuts Preheat the oven to 350, spread 1/2 cup hazelnuts on a baking sheet, and toast until they’re golden – about 10 minutes. Chop them coarsely and set aside.
Roast the Halibut Turn the oven down to 300. Scatter 1 large bunch of fresh tarragon leaves on the baking sheet, lay a 3-pound halibut fillet on top, drizzle with a little olive oil and season with salt and pepper. Roast until the halibut is just opaque in the center – 20 to 30 minutes depending on how thick it is.
Melt the Butter Melt 1 stick butter in a little saucepan over medium-high heat, stirring until the butter foams but doesn’t brown or burn – about 5 minutes. Take off the heat and let it cool slightly. Stir in 1/4 cup fresh lemon juice, hazelnuts, and 2 T olive oil. Season with salt and pepper. Serve!
- 1/2 cup hazelnuts
- 1 large bunch fresh tarragon
- 1 3-lb skinless halibut fillet
- olive oil
- 1 stick butter (1/2 cup)
- 1/4 cup fresh lemon juice
- Roasted Halibut With Tarragon and Hazelnut Brown Butter (putneyfarm.com)
- Blackened File Mignon with a Spicy Tarragon Salsa Romesco (mrsmalin.com)
- Broiled Miso-Rubbed Halibut over Udon Noodles (seattlefoodshed.wordpress.com)