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- 1/2 cup fine dry breadcrumbs (note: we used toasted gluten free bread that we processed in the food processor)
- 3 tablespoons fresh tarragon, minced
- 1 tablespoon minced fresh flat-leaf parsley
- 2 cups dry white wine
- 2 tablespoons chopped shallots
- 6 tarragon sprigs
- 3/4 cup half and half, or heavy whipping cream
- 1/4 cup tomatoes, seeded and diced
- 3 tablespoons capers, drained
- Salt and pepper, to taste
- 4 skinless halibut fillets (about 5-6 ounces each)
- 2 tablespoons canola oil
- Juice of one lemon
- Place bread crumbs, 1 tablespoon of the minced tarragon, and the parsley in a small bowl and stir to combine. Set aside.
- Combine the wine, shallots, and tarragon sprigs in a small pan and bring to a simmer over medium heat. Cook uncovered at a slow simmer until the liquid has reduced to 2 tablespoons, about 20 minutes. Add the half and half (or cream) and cook over medium heat until the sauce has reduced by half, 5 to 8 minutes.
- Strain the sauce through a fine-mesh sieve into a bowl. Discard the solids and return the sauce to a clean pan. Add the remaining 2 tablespoons minced tarragon, the tomatoes, and the capers. Season to taste with salt and pepper. Keep the sauce warm while you cook the halibut.
- Preheat oven to 375.
- Sprinkle both sides of the fish with lemon juice and season them with salt and pepper. Spread the bread crumb mixture on a plate and dip one side (only) of each fillet in to the crumbs, pressing lightly so they adhere.
- Heat oil in a large ovenproof skillet over medium-high heat. Arrange the fish fillets, crumbed side down, in the skillet, making sure not to crowd the pan. Cook the fillets until the crumbs are golden about 3 minutes.
- Carefully turn the fillets over and transfer the skillet to the oven. Bake until the fillets are just opaque and can be flaked with a fork, about 6 minutes, depending on the thickness of the fish. Note: when we prepared this dish, we cooked the fish crumb side down in a cast iron skillet then transferred to a broiling pan lined with foil (sprayed with cooking oil spray) and cooked (crumb side up) on the middle rack. The fish turned out perfectly.
- Serve the fillets warm, drizzled with the sauce.
- We served the halibut with a small side of tri-colored quinoa and sautéed kale.
This recipe would be delicious with other herbs – especially rosemary.
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