Saturday, March 09, 2019

Tarragon Roasted Tile Fish






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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