Lemony Tarragon Butter Sauce Just For The Halibut

Good for Baby, Good for Mama

Lemony Tarragon Butter Sauce Just For The Halibut

Yields

4 servings

Key

C = cup
# = pound
T = tablespoon

Ingredients

ASPARAGUS

  • 1 bunch asparagus

  • kosher salt, for boiling

HALIBUT

  • 1 # halibut

  • 2 T extra-virgin olive oil

  • kosher salt

  • freshly ground black pepper

SAUCE

  • 2 T unsalted butter

  • ½ C pasteurized heavy cream

  • 1 small handful fresh tarragon

  • 1 lemon

  • kosher salt

  • freshly ground black pepper

Directions

  1. Preheat oven to 400°F. 

  2. Thoroughly wash 1 bunch of asparagus under cool, running, drinkable water. Trim and discard the woody edges. 

  3. Bring a stockpot of salted water to a boil. Meanwhile, fill a large bowl with ice water, set aside. Once the water boils, submerge the asparagus. Cook until vibrant green and crisp-tender, about 4 minutes. Using tongs, remove the asparagus and immediately plunge into the ice bath to halt the cooking process. Allow to cool for 1-2 minutes, then remove from the ice bath and pat dry the cooked spears with a paper towel.

  4. Pat dry the 1 pound of halibut with a paper towel to remove excess moisture. In a baking dish, add the halibut with skin side down. Drizzle with 2 tablespoons of extra-virgin olive oil, season with kosher salt and freshly ground black pepper. Bake for 12-15 minutes until the fish flakes easily when tested with a fork. Remove from oven.

  5. In a skillet over medium heat, melt 2 tablespoons of unsalted butter. Lower the heat, add ½ cup pasteurized heavy cream and whisk to combine. 

  6. Meanwhile, wash 1 small handful fresh tarragon and 1 lemon (including the rind) under cool, running, drinkable water. Chop the tarragon. 

  7. Add the tarragon to the skillet and the zest of the entire lemon, along with a pinch of kosher salt and a pinch of freshly ground black pepper. Whisk continuously then remove from heat after 1 minute of adding the aromatics.

  8. Remove from heat, drizzle over baked halibut and blanched asparagus. Garnish with more fresh tarragon and a squeeze of lemon if desired. Eat up, Mama!

Recipe By

Kendra Aronson
of Pregnant and Hungry

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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