Halibut With Tarragon Lemon Breadcrums Food

HERB CRUSTED HALIBUT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
• Rinse halibut fillets and pat dry with a paper towel.
• Place halibut fillets onto the prepared baking sheet.
• Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
• Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

HALIBUT WITH TARRAGON-LEMON BREADCRUMBS

Steps:

• Preheat oven to 400 degrees.
• Melt butter in a small skillet over medium heat, add garlic, and saute 1 minute. Add breadcrumbs, tarragon, lemon zest, salt and pepper. Stir well.
• Place halibut on a parchment-lined baking sheet. Combine mayonnaise and horseradish; spread over each fillet. Top with crumbs, patting lightly to help them adhere. Bake 10-12 minutes, or until fish is tender and crumbs are golden.

TARRAGON LIMONCELLO HALIBUT

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.

HALIBUT WITH OLIVE TARRAGON BREAD CRUMBS ON ROASTED TOMATO AND GARLIC COULIS

Steps:

• Preheat oven to 450°F.
• In a small bowl, combine bread crumb ingredients. Bread crumbs may be made 1 day ahead and chilled, covered.
• In a small bowl stir together mayonnaise and mustard. Arrange fish in a lightly oiled shallow baking pan and season with salt and pepper. Spread mayonnaise mixture evenly on top of fillets and pat bread crumbs evenly on top. Roast fillets in middle of oven until just cooked through, 7 to 10 minutes.
• Serve fillets on top of coulis.
• Lightly brush a shallow baking pan with additional oil and in it arrange tomatoes in one layer. Brush tomatoes with remaining tablespoon oil and season with salt and pepper. Wrap garlic tightly in foil and roast tomatoes and garlic in pan in middle of oven about 20 minutes, or until tomatoes are lightly browned and garlic is tender when pierced with a knife. Peel garlic and in a blender purée with tomatoes and vinegar until smooth, adding some water if coulis is too thick. Season coulis with salt and pepper. Coulis may be made 1 day ahead and chilled, covered.
• In a saucepan, heat coulis over low heat, thinning with more water if too thick, and season with salt and pepper. Keep coulis warm.

GRILLED HALIBUT WITH LEMON-HERB CRUST

Steps:

• In a small bowl, combine bread crumbs, parmesan, lemon zest, salt and pepper.
• Add melted butter and toss with a fork to form a crumbly mixture.
• In another small bowl, combine mayonnaise, green onion and tomato. (The recipe says to add 1 tablespoons chopped fresh tarragon but I never have it so I omit it).
• Arrange fish, skin side down, on a platter. Spread each fillet with mayonnaise mixture. Press crumbs mixture onto each fillet.
• Preheat barbecue on high for 10 minutes. Reduce to medium-high and barbecue fish skin side down until fish flakes easily with a fork and topping is nicely brown - about 10-12 minutes.
• Drizzle lemon juice over fillets and serve immediately.

GRILLED HALIBUT WITH LEMON TARRAGON MUSTARD

Steps:

• In a small bowl whisk together the lemon juice, zest, mustard, tarragon, and chives or scallions, then gradually whisk in the olive oil until well incorporated to make the marinade; season to taste with salt and freshly ground pepper.
• Place fish steaks in a Ziplock bag (or use a large shallow non-reactive dish w/ cover), then add the marinade, close the bag securely, and refrigerate for 30 minutes to 2 hours.
• Prepare your barbecue or grill pan to medium temperature.
• Grill the fish about 3 inches from the coals, or in the grill pan, for 5 to 7 minutes on each side or to desired doneness.
• Transfer steaks to a serving platter, garnish with lemon slices and tarragon, and serve immediately.
• Goes nicely with a rice salad!
• Note: you can also use this recipe with salmon steaks or fillets.
• Source: The Taste of Summer by Diane Rossen Worthington, and Moyn at Gail's Recipe Swap.

TARRAGON-ROASTED HALIBUT WITH HAZELNUT BROWN BUTTER

Steps:

• Preheat oven to 350°F. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.
• Reduce oven temperature to 300°F. 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.
• 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.
• Serve fish with hazelnut brown butter sauce and lemon halves.