Lemon Thyme Crusted Halibut With Orange And Tarragon Emulsion Recipes

HERB CRUSTED HALIBUT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
• Rinse halibut fillets and pat dry with a paper towel.
• Place halibut fillets onto the prepared baking sheet.
• Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
• Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

LEMON THYME CRUSTED HALIBUT WITH ORANGE AND TARRAGON EMULSION

Steps:

• Preheat oven to 350 degrees F.
• Heat olive oil and butter in a medium skillet. Sear both sides of the halibut fillets until caramelized. Cool and set aside.
• Put chopped basil, lemon thyme, olive oil, salt, pepper, garlic and breadcrumbs in a food processor. Pulse until emulsified.
• Brush one side of the halibut with Dijon mustard. Press the herb mixture onto the mustard to form the crust. Repeat for other pieces of fish.
• Bake the fish for 6 to 10 minutes or until it is cooked through.
• In the same sauté pan cook tarragon sprig and ginger in 1 tbsp. of butter over medium heat until soft.
• Pour in white wine and reduce.
• Add orange juice and reduce by two thirds.
• Remove from heat and strain sauce.
• Add chopped tarragon.
• Whisk in remaining butter. Season to taste.

HALIBUT WITH TARRAGON-LEMON BREADCRUMBS

Steps:

• Preheat oven to 400 degrees.
• Melt butter in a small skillet over medium heat, add garlic, and saute 1 minute. Add breadcrumbs, tarragon, lemon zest, salt and pepper. Stir well.
• Place halibut on a parchment-lined baking sheet. Combine mayonnaise and horseradish; spread over each fillet. Top with crumbs, patting lightly to help them adhere. Bake 10-12 minutes, or until fish is tender and crumbs are golden.

GRILLED HALIBUT WITH LEMON TARRAGON MUSTARD

Steps:

• In a small bowl whisk together the lemon juice, zest, mustard, tarragon, and chives or scallions, then gradually whisk in the olive oil until well incorporated to make the marinade; season to taste with salt and freshly ground pepper.
• Place fish steaks in a Ziplock bag (or use a large shallow non-reactive dish w/ cover), then add the marinade, close the bag securely, and refrigerate for 30 minutes to 2 hours.
• Prepare your barbecue or grill pan to medium temperature.
• Grill the fish about 3 inches from the coals, or in the grill pan, for 5 to 7 minutes on each side or to desired doneness.
• Transfer steaks to a serving platter, garnish with lemon slices and tarragon, and serve immediately.
• Goes nicely with a rice salad!
• Note: you can also use this recipe with salmon steaks or fillets.
• Source: The Taste of Summer by Diane Rossen Worthington, and Moyn at Gail's Recipe Swap.