Best 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

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