Best Tarragon Limoncello Halibut Recipes

TARRAGON LIMONCELLO HALIBUT image

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 image

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