We wanted to make Tarragon Roasted Halibut with Hazelnut Brown Butter. When we went to McCall's Meat an Fish they didn't have Halibut but suggested Tile Fish. It is a soft white fish and worked perfectly. We served the fish with Rice and Guacamole I had made to go with my Margarita!
It was a perfect dinner, plus my Heart Doctor says I should eat fish twice a week and I can write off the cost of the dinner!
Bon Appetit
Ingredients
½ cup blanched hazelnuts
1 large bunch fresh tarragon
1 3-3 1/2-pound skinless halibut fillet (halved lengthwise if very wide)
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
½ cup (1 stick) unsalted butter
¼ cup fresh lemon juice
Lemon halves
Recipe Preparation
1. Preheat oven to 350°. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.
2. Reduce oven temperature to 300°. Scatter tarragon sprigs on a large rimmed baking sheet. Place halibut on top, drizzle with 2 tablespoons oil, and season with salt and pepper. Roast until halibut is just opaque in the center, 20-30 minutes, depending on thickness of fish.
3. Meanwhile, melt butter in a small saucepan over medium-high heat. Cook, stirring often, until butter foams, then browns (don't let it burn), about 5 minutes. Remove from heat; let brown butter cool slightly. Stir in lemon juice, hazelnuts, and remaining 2 tablespoons oil; season with salt and pepper.
4. Serve fish with hazelnut brown butter sauce and lemon halves.
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