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5 from 6 votes

Tarragon Limoncello Halibut

Light and tasty, Tarragon Limoncello Halibut is great for the warm summer months! In less than 30 minutes, you can enjoy this lovely dish!
Prep Time10 minutes
Cook Time15 minutes
Passive Time0 minutes
Total Time25 minutes
Servings: 2
Author: Francine Lizotte
Course: BBQ - Grilling, Main Course
Cuisine: International
Keyword Backyard Party, Fish & Seafood, Gluten Free, Healthy, Light Meal, Low Sodium/No Sodium, Quick & Easy

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 pink salt

HALIBUT

  • lemon slices, as needed
  • 1 large halibut fillet
  • 1 small pinch ground Himalayan pink 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.