Halibut With Tomato Tarragon Cream Sauce Recipes

Steps:

• Combine mustard, herbs, garlic & olive oil.
• Brush on fish& shrimp; marinate for 30 minutes.
• Oil the base of an ovenproof baking dish; place fish in the center.
• Scatter tomatoes around fish & sprinkle with herbs.
• Bake in preheated 450°F oven for 5 minutes.
• Add shrimp& bake for another 5 - 8 minutes or until the juices begin to rise.
• Remove from the oven; pour the juices & tomatoes into a small pot.
• Add cream, bring to a boil & boil for 2 minutes or until slightly thickened.
• If you prefer a smooth sauce, whisk with an immersion blender.
• Serve fish surrounded by shrimps & topped with sauce.

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
• Make the sauce as directed and keep warm.
• Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
• Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

Steps:

• Combine tomatoes, basil, olive oil, vinegar, lemon juice and garlic in a bowl, set aside.
• Rub fish with vegetable oil and season with salt and pepper.
• Grill fish over medium-high fire about 5 minutes per side or until fish springs back when pushed with a finger, or the flesh is opaque.
• Spoon some tomato sauce on 4 plates.
• Put fish on sauce.

Steps:

• Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces, removing and discarding the bones. Place over the onion., In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a fork.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
• 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.

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add poblano peppers and onion; cook and stir 4-6 minutes or until tender., Stir in tomatoes, olives, garlic, pepper and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add fillets. Cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.

Steps:

• Preheat a grill on medium. For the Sauce: Cut the onion crosswise into 1/2-inch slices. Core the plum tomatoes, remove seeds and cut them crosswise into 1/2-inch slices. Brush both sides of the onion and tomato slices with the oil and season with salt and pepper. Grill the onion and tomato slices in a grill basket directly over the heat, turning once, until soft. The onions need 12 to 14 minutes, the tomatoes 9 to 10 minutes. Meanwhile, place the sun-dried tomatoes in a bowl and add the boiling water. Set aside for 15 minutes. Transfer the tomatoes to a food processor or blender; reserve the soaking water. Add the grilled onions to the tomatoes in the food processor and blend. With the processor running, add the cream, vinegar and tarragon. Add enough of the reserved water to make a smooth sauce. Season with salt and pepper to taste. Transfer the sauce to a small saucepan over low heat and keep warm. For the Halibut: Brush the halibut with the oil and season with salt and pepper to taste. Grill the halibut fillets directly over the heat, turning once, until the fish just begins to flake when tested with a fork, about 8 minutes total. This recipe yields 4 servings.