Tarragon-Roasted Halibut with Hazelnut Brown Butter
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1/4 cup fresh lemon juice
- 1/2 cup (1 stick) unsalted butter
- lemon halves
- kosher salt, freshly ground pepper
- 4 tablespoons olive oil, divided
- 1/2 cup blanched hazelnuts
- 1 large bunch fresh tarragon
- 1 3-3 1/2-pounds skinless halibut fillet (halved lengthwise if very wide)
- Carbohydrate 5 g(2%)
- Cholesterol 121 mg(40%)
- Fat 26 g(40%)
- Fiber 1 g(5%)
- Protein 37 g(73%)
- Saturated Fat 9 g(46%)
- Sodium 534 mg(22%)
- Calories 399
Preparation 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.
Preparation 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.
