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Broiled Halibut with Tarragon Spices

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.


  • 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


  • 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


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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