Best 4 Tarragon Roasted Halibut With Hazelnut Brown Butter Recipes
Prepare to tantalize your taste buds with a culinary journey to savor the exquisite flavors of Tarragon Roasted Halibut with Hazelnut Brown Butter. This remarkable dish showcases the perfect harmony between succulent halibut, aromatic tarragon, and the nutty richness of browned butter, complemented by a medley of delectable recipes that elevate the dining experience. Embark on this gastronomic adventure as we unveil the secrets behind this exceptional creation.
Uncover the art of roasting halibut to perfection, ensuring a tender and flaky texture that melts in your mouth. Discover the secrets of creating a flavorful marinade infused with tarragon, lemon zest, and garlic, enhancing the natural sweetness of the fish.
Learn the technique of crafting a tantalizing hazelnut brown butter sauce, a symphony of flavors that adds a touch of sophistication to the dish. Explore the culinary alchemy of toasting hazelnuts and swirling them into browned butter, releasing their nutty aroma and creating a luscious, golden sauce.
Indulge in a symphony of flavors as you explore the accompanying recipes that enhance the main course. Create a refreshing and vibrant fennel and orange salad, a delightful balance of sweet and tangy flavors that complement the richness of the halibut. Discover the art of preparing roasted baby potatoes, a classic side dish elevated with a touch of rosemary and garlic, adding a delightful earthiness to the meal.
Embark on a culinary adventure that will leave your taste buds in awe. Prepare to savor the exquisite flavors of Tarragon Roasted Halibut with Hazelnut Brown Butter, accompanied by a medley of delectable recipes that transform your dining experience into an unforgettable symphony of taste.
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.
HALIBUT WITH HERBED BUTTER
Steps:
- For the herb butter, in a medium bowl, combine the butter, garlic, chopped herbs, and lemon zest plus salt and pepper to taste. Mix thoroughly and transfer to a small saucepan.
- Heat the olive oil in a grill pan over high heat. Sprinkle the halibut generously on both sides with salt and pepper. When the grill pan is hot, place the fish on the pan, and cook for about 3 minutes on one side.
- Meanwhile, heat the herb butter just until melted.
- Turn the fish, lower the heat to medium, and pour the melted herb butter over the fish. Cover the pan, turn off the heat, and allow to sit for 3 minutes.
- To serve, place the fish on a serving platter, spoon the herb butter over the fish, sprinkle with extra parsley, and serve hot.
HAZELNUT CRUSTED HALIBUT WITH GARLIC MASHED POTATOES
This is a lovely meal of pan roasted halibut with rich and creamy garlic mashed potatoes. A true romantic meal for 2!
Provided by JasLak
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 45m
Yield 2
Number Of Ingredients 13
Steps:
- Place the potatoes into a large pot, and cover with water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. While the potatoes are boiling, mash the garlic with 1/2 teaspoon of salt into a smooth paste. Drain potatoes, then mash together with the garlic paste, butter, and pepper. Keep warm.
- Preheat an oven to 500 degrees F (260 degrees C).
- While the potatoes are cooking, Preheat an oven to 500 degrees F (260 degrees C). Pulse the hazelnuts and bread crumbs in a food processor until finely ground, but not ground into a paste. Pour onto a shallow dish. Season the halibut fillets on both sides with 1/4 teaspoon of salt. Gently press one side of the halibut fillets into the nut mixture, and set aside.
- Heat the olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Place the halibut fillets nut-side-up into the skillet; cook until the halibut begins to brown, 3 to 4 minutes. Turn the fillets over, and place into the preheated oven. Bake, nut-side-down until the fish flakes easily with a fork, about 5 minutes.
- Melt the remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. Stir in the vegetable broth, and bring to a simmer.
- To serve, mound the potatoes onto the center of each dinner plate. Place a halibut fillet on top of the mashed potatoes nut-side-up, then drizzle with the browned butter sauce.
Nutrition Facts : Calories 1038.4 calories, Carbohydrate 52.4 g, Cholesterol 191.2 mg, Fat 73.9 g, Fiber 6.6 g, Protein 45 g, SaturatedFat 35.4 g, Sodium 1652.6 mg, Sugar 4.3 g
GRILLED HALIBUT WITH LEMON TARRAGON MUSTARD
Adapted from a recipe in "The Taste of Summer" by Diane Rossen Worthington. Prep time includes marination.
Provided by Julesong
Categories Halibut
Time 2h14m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Tips:
- Choose the freshest halibut you can find. Look for fish that is firm to the touch and has a mild, briny scent.
- Roast the halibut at a high temperature to get a crispy skin and tender, flaky flesh.
- Use a flavorful marinade or rub to enhance the taste of the halibut.
- Serve the halibut with a simple sauce or relish. A lemon-butter sauce or a salsa verde would be a good choice.
- Garnish the halibut with fresh herbs or citrus zest before serving.
Conclusion:
Tarragon roasted halibut with hazelnut brown butter is a delicious and elegant dish that is perfect for a special occasion. The halibut is cooked to perfection and the hazelnut brown butter adds a rich and nutty flavor. This dish is sure to impress your guests.
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