Tarragon Limoncello Halibut Recipes

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TARRAGON LIMONCELLO HALIBUT



TARRAGON LIMONCELLO HALIBUT image

Very light and tasty, this fish recipe is made for the warm summer months! In less than 30 minutes, you can enjoy this lovely dish!

Provided by Francine Lizotte @ClubFoody

Categories     Fish

Number Of Ingredients 13

BUTTER SAUCE
2 tablespoon(s) butter
1 tablespoon(s) olive oil
1/3 cup(s) italian limoncello liqueur
1 tablespoon(s) fresh tarragon, finely chopped
1 tablespoon(s) lemon zest, finely chopped
1 pinch(es) ground himalayan sea salt
HALIBUT
lemon slices, as needed
1 large halibut fillet
1 pinch(es) ground himalayan sea salt
freshly ground black pepper, to taste (i always use mixed peppercorns)
1/2 teaspoon(s) hot paprika, or to taste

Steps:

  • In a small bowl, combine all the ingredients for the sauce. Pour half of it in a small saucepan; keep it warm.
  • Lay lemon slices on a large foil and place fillet on top, skin side down. Brush generously with the room temperature butter sauce (the one from the small bowl); season with salt, black pepper and hot paprika.
  • Gather foil together, fold it and crimp it, including the ends. Place it on a perforated grill top and transfer to the BBQ. Grill for 15 to 20 minutes at 500-550ºF, or until fish flakes easily with a fork.
  • Before serving, spoon the warm butter sauce on top. Served with rice and steamed veggies.
  • To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=xVkJEhyUeFE

TARRAGON LIMONCELLO HALIBUT



TARRAGON LIMONCELLO HALIBUT image

Very light and tasty, this fish recipe is made for the warm summer months! In less than 30 minutes, you can enjoy this lovely dish! VIDEO https://www.youtube.com/watch?v=xVkJEhyUeFE

Provided by CLUBFOODY

Categories     Summer

Time 25m

Yield 1 halibut

Number Of Ingredients 8

2 tablespoons butter
1 tablespoon olive oil
1/3 cup limoncello
1 tablespoon tarragon, finely chopped
1 tablespoon lemon zest, finely chopped
1/8 teaspoon sea salt, ground
1 halibut fillet
1/2 teaspoon hot paprika (to taste)

Steps:

  • In a small bowl, combine all the ingredients for the sauce. Pour half of it in a small saucepan; keep it warm.
  • Lay lemon slices on a large foil and place fillet on top, skin side down. Brush generously with the room temperature butter sauce (the one from the small bowl); season with salt, black pepper and hot paprika.
  • Gather foil together, fold it and crimp it, including the ends. Place it on a perforated grill top and transfer to the BBQ. Grill for 15 to 20 minutes at 500-550ºF, or until fish flakes easily with a fork.
  • Before serving, spoon the warm butter sauce on top. Served with rice and steamed veggies.

Nutrition Facts : Calories 696.1, Fat 42.2, SaturatedFat 17.7, Cholesterol 251.9, Sodium 758.6, Carbohydrate 4, Fiber 1.4, Sugar 0.4, Protein 73.3

TARRAGON LIMONCELLO HALIBUT



TARRAGON LIMONCELLO HALIBUT image

Very light and tasty, this fish recipe is made for the warm summer months! In less than 30 minutes, you can enjoy this lovely dish! VIDEO https://www.youtube.com/watch?v=xVkJEhyUeFE

Provided by CLUBFOODY

Categories     Summer

Time 25m

Yield 1 halibut

Number Of Ingredients 8

2 tablespoons butter
1 tablespoon olive oil
1/3 cup limoncello
1 tablespoon tarragon, finely chopped
1 tablespoon lemon zest, finely chopped
1/8 teaspoon sea salt, ground
1 halibut fillet
1/2 teaspoon hot paprika (to taste)

Steps:

  • In a small bowl, combine all the ingredients for the sauce. Pour half of it in a small saucepan; keep it warm.
  • Lay lemon slices on a large foil and place fillet on top, skin side down. Brush generously with the room temperature butter sauce (the one from the small bowl); season with salt, black pepper and hot paprika.
  • Gather foil together, fold it and crimp it, including the ends. Place it on a perforated grill top and transfer to the BBQ. Grill for 15 to 20 minutes at 500-550ºF, or until fish flakes easily with a fork.
  • Before serving, spoon the warm butter sauce on top. Served with rice and steamed veggies.

Nutrition Facts : Calories 696.1, Fat 42.2, SaturatedFat 17.7, Cholesterol 251.9, Sodium 758.6, Carbohydrate 4, Fiber 1.4, Sugar 0.4, Protein 73.3

HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS



Halibut with Lemon-Butter and Crispy Shallots image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Zest of 1 large lemon
1/2 stick unsalted butter, at room temperature
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large cloves garlic, smashed
4 halibut fillets (each 4 to 5 ounces)
1/2 cup grapeseed oil
2 large shallots, cut into rounds, separated into rings
Lemon wedges, for garnish

Steps:

  • For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
  • For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
  • Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
  • Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.

HALIBUT WITH TARRAGON-LEMON BREADCRUMBS



Halibut With Tarragon-Lemon Breadcrumbs image

During Lent, we are always looking for easy-to-prepare, economical recipes that offer a change of pace. This recipe definitely fits the bill! You can substitute cod for the halibut. Just toss fresh or stale bread in the food processor and pulse until coarse crumbs are formed.

Provided by JackieOhNo

Categories     Halibut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 garlic clove, minced
1 cup coarse fresh breadcrumb
2 teaspoons minced fresh tarragon
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
fresh ground black pepper
4 (5 ounce) halibut fillets or 4 (5 ounce) cod fish fillets
4 teaspoons mayonnaise
2 teaspoons prepared horseradish
lemon wedge

Steps:

  • Preheat oven to 400 degrees.
  • Melt butter in a small skillet over medium heat, add garlic, and saute 1 minute. Add breadcrumbs, tarragon, lemon zest, salt and pepper. Stir well.
  • Place halibut on a parchment-lined baking sheet. Combine mayonnaise and horseradish; spread over each fillet. Top with crumbs, patting lightly to help them adhere. Bake 10-12 minutes, or until fish is tender and crumbs are golden.

GRILLED HALIBUT WITH LEMON TARRAGON MUSTARD



Grilled Halibut With Lemon Tarragon Mustard image

Adapted from a recipe in "The Taste of Summer" by Diane Rossen Worthington. Prep time includes marination.

Provided by Julesong

Categories     Halibut

Time 2h14m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup fresh lemon juice
1 tablespoon minced lemon, zest of
1/4 cup Dijon mustard
3 tablespoons finely chopped fresh tarragon (fresh preferred) or 1 tablespoon dried tarragon
2 tablespoons finely chopped fresh chives (or a combination) or 2 tablespoons scallions (or a combination)
1/4 cup olive oil
salt & freshly ground black pepper
6 halibut steaks, 8 ounce steaks
lemon slice, for garnish
fresh tarragon, for garnish

Steps:

  • In a small bowl whisk together the lemon juice, zest, mustard, tarragon, and chives or scallions, then gradually whisk in the olive oil until well incorporated to make the marinade; season to taste with salt and freshly ground pepper.
  • Place fish steaks in a Ziplock bag (or use a large shallow non-reactive dish w/ cover), then add the marinade, close the bag securely, and refrigerate for 30 minutes to 2 hours.
  • Prepare your barbecue or grill pan to medium temperature.
  • Grill the fish about 3 inches from the coals, or in the grill pan, for 5 to 7 minutes on each side or to desired doneness.
  • Transfer steaks to a serving platter, garnish with lemon slices and tarragon, and serve immediately.
  • Goes nicely with a rice salad!
  • Note: you can also use this recipe with salmon steaks or fillets.
  • Source: The Taste of Summer by Diane Rossen Worthington, and Moyn at Gail's Recipe Swap.

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