Halibut With Creamy Garlic And Herb Sauce Recipes

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Halibut With Bright Lemon Cream Sauce image

Tender halibut with a suprisingly light and brightly flavored lemon cream sauce. It can be made with as many or as few capers as you prefer. Serve with salad and fresh bread.

Recipe From food.com

Provided by Adopted Parisian

Categories     Halibut

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

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Aug 9, 2021 Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the …

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  • 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.
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Jun 14, 2010 Puree first 5 ingredients in processor. Season to taste with salt and pepper. Preheat broiler or prepare grill. Brush fish with 2 tbsp oil. Sprinkle with salt and pepper. …

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May 20, 2013 Meanwhile, in a bowl, combine the 1/2 cup of oil with the parsley, arugula, marjoram, oregano, vinegar and the remaining 1 teaspoon of garlic. Season the herb …

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  • Preheat the oven to 400°. In a medium bowl, toss the bread crumbs with 1 tablespoon of the olive oil, 1 teaspoon of the minced garlic and the wine. Spread the crumbs on a pie plate and toast for 8 minutes, or until lightly browned.
  • Meanwhile, in a bowl, combine the 1/2 cup of oil with the parsley, arugula, marjoram, oregano, vinegar and the remaining 1 teaspoon of garlic. Season the herb sauce with salt and pepper.
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