Halibut isn’t exactly salmon, so let’s start with a little education.
It’s a white fish, but it’s thick and pretty dense, as opposed to tilapia’s thin, flaky texture. Halibut also has a light, mild flavor that makes it a crowd-pleaser and easy to season.
Which is where tarragon comes in. If you’re also slightly confused by this slightly exotic herb, know that it’s got a licorice-like flavor. Stick to a pinch and it’ll be subtle, but don’t go overboard.
Now that you’re a Tarragon Halibut expert, all that’s left is to enjoy your dinner.
INGREDIENTS
- 4 ounces (1 inch thick) halibut steak
- 1/2 teaspoon olive oil
- 1/2 tablespoon minced onion
- pinch sea salt
- pinch freshly ground black pepper
- pinch dried thyme
- pinch dried tarragon
- 1 teaspoon lemon juice
DIRECTIONS
- Place halibut in foil lined broiler pan.
- Blend olive oil and onion with salt, pepper, thyme and tarragon.
- Add lemon juice.
- Spread 1/2 olive oil mixture over halibut.
- Broil in preheated broiler 3-5 minutes.
- Turn, spread remaining 1/2 olive oil mixture on halibut and broil 3-5 minutes.
- Remove to platter; serve hot
WHY WE LOVE THIS RECIPE
Fish is a heart-healthy source of protein and fats, which is why we love it as the center of a meal. Halibut also provides minerals such as selenium, magnesium, phosphorus, and potassium, and the herbs provide both flavor and antioxidants. Plate it next to roasted vegetables or a big, fresh salad, and dinner is served.
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