Tarragon Limoncello Halibut
When BBQ season finally arrives, I feel like a kid at Walt Disney World who wants to go on all the rides at once. From Burgers, steaks, Hot Dogs, Vegetables, Pork, Chicken or Fish, I have a hard time deciding on which of these food items I want to grill first. As the years go by, I have an ever increasing number of BBQ recipes to choose from, making my decision even more difficult…
Since David and I have been together, we’ve jointly created several grilled recipes making them “ours” instead of “mine” or “his”. One of “our” amazing BBQ recipes that we enjoy every summer is Tarragon Limoncello Halibut! With the lovely subtle flavor of lemon combined with fresh tarragon, they don’t overpower the delicate taste of the fish. This is a dish that’s quite popular with friends and family.
As the recipe title indicates, there’s some Italian Limoncello liqueur in it. Back in March, I shared my Homemade Limoncello recipe with you. Compared to the ones from the liquor stores, David finds it smoother, tastier and more full bodied. Using this liqueur adds a beautiful nuance of lemon flavor to this dish. In case you choose not to use any, I suggest you juice a few lemons and reheat it in a small saucepan so the flavor intensifies.
The beauty of this recipe is it can be cooked in the oven as well… not just on the “barbie”. Preheat the oven to 425ºF and bake for 15 minutes or until the fish flakes easily when tested with a fork. You can now enjoy this fabulous Tarragon Limoncello Halibut all year round…
Try something new this summer with this amazing recipe. This Tarragon Limoncello Halibut is a nice elegant dish to make especially when entertaining. I like to serve it with vegetables such as my Quick & Easy Sautéed Broccolini and rice like my Mexican Rice or Herb & Butter Rice!
Bon Appétit!
Here are more fabulous grilled recipes for you to try this summer…
– Grilled Tuna Steaks
– BBQ Pork Ribs
– BBQ Beef Shish Kebabs
– Grilled Marlin Steaks
– Chicken Gyros
– North African Merguez
– Tomates à la Provençale (Tomatoes Provencal)
and for even more fish and seafood recipes, click on this link… Recipe Category • Fish & Seafood
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Tarragon Limoncello Halibut
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Ingredients
BUTTER SAUCE
- 2 tbsp. butter tips & tricks
- 1 tbsp. olive oil
- 1/3 cup Italian Limoncello liqueur see Recipe
- 1 tbsp. fresh tarragon, finely chopped tips & tricks
- 1 tbsp. lemon zest, finely chopped
- 1 small pinch ground Himalayan sea salt
HALIBUT
- lemon slices, as needed
- 1 large halibut fillet
- 1 small pinch ground Himalayan sea salt
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 tsp. hot paprika, or to taste
Directions
BUTTER SAUCE
- In a small bowl, combine all the ingredients for the sauce. Pour half of it in a small saucepan and keep it warm until needed.
HALIBUT
- Preheat the barbecue to 500ºF.
- Lay lemon slices on a large foil and place fillet on top, skin side down. Brush generously with the room temperature butter sauce; season with salt, black pepper and hot paprika.
- Gather foil together, fold it and crimp it, including the ends. Place it on a perforated grill topper and transfer to the hot grill.
- Grill for 15 to 20 minutes or until the fish flakes easily with a fork.
- Before serving, spoon the remaining warm butter sauce on top. Served with rice and steamed veggies.
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