Best 10 Halibut With Tomato Tarragon Cream Sauce Recipes

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Indulge in a culinary masterpiece with our tantalizing Halibut with Tomato Tarragon Cream Sauce, a dish that captivates the senses with its rich flavors and elegant presentation. The succulent halibut, known for its delicate texture and mild taste, is expertly pan-seared to perfection, resulting in a golden-brown crust and a tender, flaky interior. Nestled atop a bed of creamy tomato tarragon sauce, this dish is a symphony of flavors, with the sweetness of tomatoes, the herbaceousness of tarragon, and the richness of cream harmonizing beautifully. Accompanied by a medley of roasted vegetables, this dish promises a delightful dining experience that will impress even the most discerning palate.

**Additional Recipes Featured in the Article:**

* **Creamy Garlic Shrimp Pasta:** Treat yourself to a quick and easy pasta dish that combines succulent shrimp, sautéed in a luscious garlic and cream sauce, with al dente pasta. This comforting meal is perfect for busy weeknights or casual gatherings.

* **One-Pot Chicken and Rice:** Discover the convenience of a one-pot meal with this flavorful chicken and rice dish. Tender chicken pieces are simmered in a savory broth infused with aromatic spices, vegetables, and fluffy rice. This wholesome dish is a dinnertime lifesaver that delivers both taste and ease.

* **Roasted Vegetable Medley:** Elevate your meals with a vibrant and colorful roasted vegetable medley. Featuring a variety of seasonal vegetables, this dish offers a delightful array of flavors and textures. Simply toss your favorite vegetables with olive oil, herbs, and spices, then roast until tender and caramelized.

* **Homemade Garlic Bread:** Complete your culinary journey with a classic side dish – homemade garlic bread. This simple yet irresistible recipe transforms ordinary bread into a savory treat. Brush slices of French bread with a mixture of melted butter, minced garlic, and herbs, then bake until golden brown. The aroma alone will have your mouth watering!

Let's cook with our recipes!

BAKED HALIBUT WITH TARRAGON CREAM SAUCE



Baked Halibut with Tarragon Cream Sauce image

Baked Halibut with Tarragon Cream Sauce is a dish you would order in a fine French restaurant and yet it's so easy to prepare.

Provided by Pam - Two Cups of Health

Categories     Main Dish

Time 15m

Number Of Ingredients 10

8 Oz Halibut fillet (Cut in half)
1/4 Tsp Sea Salt (Prefer Himalayan Pink Sea Salt)
1/4 Tsp Pepper
1 Tbsp Ghee
1 Shallot (Minced)
1/4 Cup White wine (Low sodium chicken broth can substitute)
1 Tbsp Tarragon leaves, fresh (1 Tsp dried tarragon can substitute)
2 Tbsp Butter (Cut in small squares)
2 Tbsp Creme Fraiche
1 Tsp Dijon Mustard

Steps:

  • Preheat oven to 400 degrees F
  • Add 2 Tsp Ghee to an ovenproof frypan over medium high heat. When hot, add halibut and cook undisturbed 3 minutes. Do not trun over. Add frypan to oven and bake 4 minutes. When time is up remove from the oven, flip halibut fillets over and add to a plate. Cover with foil to keep warm.
  • Add remaining ghee to frypan and turn the heat to medium high. Add shallots and saute 1-2 minutes to slightly caramelize. Whisk in white wine and tarragon. Allow to reduce 3 minutes. Then whisk in butter, a bit at a time. And continue to whisk in creme fraiche and Dijon mustard.
  • Place a fine sieve over a bowl and pour the sauce into the sieve. With a rubber spatula, press the sauce through the sieve.
  • On a serving plate, add half of the sauce to the plate and spread with the back of the spoon. Place a halibut fillet on the sauce. Sprinkle with additional minced tarragon and serve.

Nutrition Facts : Calories 318 kcal, Carbohydrate 4 g, Protein 22 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 108 mg, Sodium 561 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

HALIBUT WITH CHARRED GARLIC OIL AND TOMATO RELISH



Halibut with Charred Garlic Oil and Tomato Relish image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

1/2 pint red pear tomatoes, halved
1/2 pint yellow pear tomatoes, halved
1/2 cup pitted kalamata olives
1/2 small red onion, diced
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped fresh tarragon leaves, plus 2 tablespoons, for garnish
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
5 cloves garlic, crushed to a paste
1/4 cup olive oil
4 (8-ounce) halibut fillets

Steps:

  • Combine tomatoes, olives, onion, parsley, tarragon and extra-virgin olive oil in a small bowl and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving.
  • Combine the garlic and the olive oil in a small bowl. Brush both sides of the halibut with the oil and let marinate for 15 minutes.
  • Heat the grill to high.
  • Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the grill to a platter. Garnish with tarragon and serve immediately with the tomato relish on the side.

ROASTED HALIBUT WITH TOMATO CREAM SAUCE



Roasted Halibut With Tomato Cream Sauce image

This lightly spice seafood dish with a delicious creamy herbal sauce is a specialty of Three Small Rooms, an elegant spot for fine dining in downtown Toronto.If you don't have "herbes de provence" in your pantry, make your own using one of the recipes posted on Zaar or use a mixture of your favourite herbs such as thyme, savoury, lavender & rosemary. Prep time doesn't include marinating.

Provided by CountryLady

Categories     Halibut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons stone ground dijon mustard
1 teaspoon dried herbes de provence
1 teaspoon chopped garlic
2 tablespoons olive oil
6 (6 ounce) halibut fillets or 6 (6 ounce) cod fish fillets
12 shrimp
1 tablespoon olive oil
1 cup canned tomato, drained & chopped
1 teaspoon herbes de provence
salt & freshly ground black pepper
1/3 cup whipping cream

Steps:

  • Combine mustard, herbs, garlic & olive oil.
  • Brush on fish& shrimp; marinate for 30 minutes.
  • Oil the base of an ovenproof baking dish; place fish in the center.
  • Scatter tomatoes around fish & sprinkle with herbs.
  • Bake in preheated 450°F oven for 5 minutes.
  • Add shrimp& bake for another 5 - 8 minutes or until the juices begin to rise.
  • Remove from the oven; pour the juices & tomatoes into a small pot.
  • Add cream, bring to a boil & boil for 2 minutes or until slightly thickened.
  • If you prefer a smooth sauce, whisk with an immersion blender.
  • Serve fish surrounded by shrimps & topped with sauce.

HALIBUT WITH FRESH TOMATO SAUCE



Halibut With Fresh Tomato Sauce image

Make and share this Halibut With Fresh Tomato Sauce recipe from Food.com.

Provided by Dancer

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 -2 1/2 large ripe tomatoes, diced
1/4 cup fresh basil, chopped
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 lemon, juice of
1 teaspoon minced garlic
4 (8 ounce) halibut steaks
3 tablespoons vegetable oil
salt
pepper

Steps:

  • Combine tomatoes, basil, olive oil, vinegar, lemon juice and garlic in a bowl, set aside.
  • Rub fish with vegetable oil and season with salt and pepper.
  • Grill fish over medium-high fire about 5 minutes per side or until fish springs back when pushed with a finger, or the flesh is opaque.
  • Spoon some tomato sauce on 4 plates.
  • Put fish on sauce.

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



Halibut with Olive Tarragon Bread Crumbs on Roasted Tomato and Garlic Coulis image

Categories     Garlic     Olive     Tomato     Roast     Halibut     Winter     Tarragon     Gourmet

Yield Serves 2

Number Of Ingredients 13

Bread Crumbs
1/2 cup fresh bread crumbs (from about 1 slice)
1 tablespoon finely chopped fresh tarragon leaves
2 tablespoons chopped pitted Kalamata or other brine-cured black olives (about 5)
1 tablespoon mayonnaise
1/2 teaspoon Dijon mustard
two 1-inch thick halibut or other firm-fleshed fish fillets such as scrod (each about 6 ounces)
Coulis
1 tablespoon extra-virgin olive oil plus additional for brushing pan
3/4 pound plum tomatoes (about 6), cut into 1/4-inch-thick slices
4 large garlic cloves, unpeeled
1/2 teaspoon balsamic vinegar, or to taste
about 1/4 cup water for thinning 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.

TOMATO-POACHED HALIBUT



Tomato-Poached Halibut image

My halibut with a burst of lemon comes together in one pan and stays super moist. Try it with polenta, angel hair pasta or crusty bread. -Danna Rogers, Westport, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon olive oil
2 poblano peppers, finely chopped
1 small onion, finely chopped
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/4 cup chopped pitted green olives
3 garlic cloves, minced
1/4 teaspoon pepper
1/8 teaspoon salt
4 halibut fillets (4 ounces each)
1/3 cup chopped fresh cilantro
4 lemon wedges
Crusty whole grain bread, optional

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add poblano peppers and onion; cook and stir 4-6 minutes or until tender., Stir in tomatoes, olives, garlic, pepper and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add fillets. Cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.

Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 651mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

HALIBUT WITH CREAM SAUCE



Halibut with Cream Sauce image

"This is definitely a family favorite," Ginny reports from Ketchikan, Alaska. "I serve the flaky fish and rich white sauce alongside rice pilaf."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

5 tablespoons butter, cubed
1 medium onion, sliced and separated into rings
1-1/2 pounds halibut or salmon steaks
3/4 cup mayonnaise
3/4 cup sour cream
3/4 teaspoon garlic powder
3/4 teaspoon seasoned salt
3/4 teaspoon dried basil
3/4 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup dry bread crumbs
1 cup shredded Parmesan cheese

Steps:

  • Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces, removing and discarding the bones. Place over the onion., In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 572 calories, Fat 43g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 817mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

HALIBUT WITH CREAMY GARLIC AND HERB SAUCE



Halibut with Creamy Garlic and Herb Sauce image

This fresh dish is sure to please at your next dinner party! The red pepper flakes add a little kick, and toasted almonds add a delicious crunch. I like to serve this with orzo pasta or rice pilaf. This dish can also be made with fat-free half and half and low-sodium chicken broth for healthier options.

Provided by feeshette

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 45m

Yield 4

Number Of Ingredients 19

4 (6 ounce) halibut fillets
1 tablespoon lemon juice
salt and pepper to taste
2 sprigs cilantro leaves
2 tablespoons butter
4 green onions, finely chopped
¼ cup red bell pepper, finely chopped
2 cloves garlic, minced
1 tablespoon crushed red pepper flakes
¼ cup dry white wine
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 cup chicken broth
½ cup half-and-half cream
½ cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon all-purpose flour
¼ cup water
toasted slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
  • Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
  • Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 9.5 g, Cholesterol 91.2 mg, Fat 20.6 g, Fiber 2 g, Protein 43.3 g, SaturatedFat 8.9 g, Sodium 342 mg, Sugar 1.8 g

BAKED HALIBUT WITH TOMATO CAPER SAUCE



Baked Halibut With Tomato Caper Sauce image

This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.

Provided by Martha Rose Shulman

Categories     dinner, weekday, sauces and gravies, main course

Time 1h

Yield Serves 6

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
4 plump garlic cloves, minced or mashed in a mortar and pestle
1/4 cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle
2 pounds tomatoes, peeled, seeded and finely chopped, or 1 28-ounce can diced tomatoes with juice
Salt, preferably kosher salt
freshly ground pepper to taste
Pinch of sugar
1 teaspoon chopped fresh thyme leaves
1 tablespoon slivered fresh basil leaves
1 recipe tomato-caper sauce, above
6 6-ounce halibut fillets (Choose Pacific halibut over Atlantic halibut. According to the Environmental Defense Fund and the Blue Ocean Institute, Pacific halibut fisheries have been properly managed, but they are overfished in the Atlantic.)
Salt, preferably kosher salt
freshly ground pepper
1 tablespoon extra-virgin olive oil
6 lemon slices

Steps:

  • Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
  • Make the sauce as directed and keep warm.
  • Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
  • Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams

HALIBUT WITH TOMATO-TARRAGON CREAM SAUCE RECIPE



Halibut With Tomato-Tarragon Cream Sauce Recipe image

Provided by á-170456

Number Of Ingredients 16

SAUCE:
1/2 yellow onion
3 plum tomatoes
1 tablespoon olive oil
Kosher salt to taste
Freshly-ground black pepper to taste
3 sun-dried tomatoes (not oil-packed)
1/2 cup boiling water
1/4 cup heavy (whipping) cream
1 tablespoon sherry vinegar (or white wine vinegar)
1 tablespoon roughly-chopped fresh tarragon
FOR THE HALIBUT:
4 halibut fillets - (7 to 8 oz ea)
2 tablespoons olive oil
Kosher salt to taste
Freshly-ground black pepper to taste

Steps:

  • Preheat a grill on medium. For the Sauce: Cut the onion crosswise into 1/2-inch slices. Core the plum tomatoes, remove seeds and cut them crosswise into 1/2-inch slices. Brush both sides of the onion and tomato slices with the oil and season with salt and pepper. Grill the onion and tomato slices in a grill basket directly over the heat, turning once, until soft. The onions need 12 to 14 minutes, the tomatoes 9 to 10 minutes. Meanwhile, place the sun-dried tomatoes in a bowl and add the boiling water. Set aside for 15 minutes. Transfer the tomatoes to a food processor or blender; reserve the soaking water. Add the grilled onions to the tomatoes in the food processor and blend. With the processor running, add the cream, vinegar and tarragon. Add enough of the reserved water to make a smooth sauce. Season with salt and pepper to taste. Transfer the sauce to a small saucepan over low heat and keep warm. For the Halibut: Brush the halibut with the oil and season with salt and pepper to taste. Grill the halibut fillets directly over the heat, turning once, until the fish just begins to flake when tested with a fork, about 8 minutes total. This recipe yields 4 servings.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcook the fish. Halibut is a delicate fish, so it's important to cook it until it is just cooked through. Otherwise, it will become dry and tough.
  • Use a good quality white wine. The wine will add flavor to the sauce, so it's important to use a wine that you enjoy drinking.
  • Don't be afraid to adjust the recipe to your own taste. If you like your sauce more or less creamy, you can add more or less cream. If you like your sauce more tangy, you can add more lemon juice.

Conclusion:

Halibut with Tomato Tarragon Cream Sauce is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be prepared in under 30 minutes. The halibut is cooked to perfection and the sauce is creamy, tangy, and flavorful. Serve this dish with your favorite sides, such as roasted potatoes, steamed vegetables, or rice.

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