Best Grilled Halibut With Tarragon Beurre Blanc Recipes

Grilled Fish with Tarragon Beurre Blanc image

Provided by Lynette !

Categories Fish

Time 25m

Number Of Ingredients 9

2/3 c dry white wine
1/4 c shallots, chopped
1/2 tsp whole black peppercorns
2 large tarragon sprigs
3 Tbsp butter, cut into small pieces
1 tsp fresh tarragon, chopped
4 6 ounce fish fillets
1/4 tsp kosher salt
1/4 tsp black pepper, freshly ground

Steps:

1. Combine the first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until the liquid is reduced to 2 tablespoons (about 9 minutes). Remove from the heat, and strain through a fine sieve over a measuring cup, pressing the mixture to release liquid. Discard the solids. Return the liquid to the pan.
2. Add butter, 1 piece at a time, stirring with a whisk until the butter is incorporated. Stir in the chopped tarragon.
3. Sprinkle the fish evenly with salt and pepper. Heat a large grill pan (or cook on your grill.....preferred) over medium-high heat. Coat the grill with cooking spray. Add fish, and cook for 5 minutes on each side or until the desired degree of doneness. Serve with the sauce.

Grilled Halibut With Lemon Tarragon Mustard image

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.