GRILLED HALIBUT WITH TARRAGON BEURRE BLANC

GRILLED HALIBUT WITH TARRAGON BEURRE BLANC image

Yield 4

Number Of Ingredients 10

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

Steps:

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 TBL (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.