Recipe of the Week





Prep Time: 1 Hour
Yields: 2 Servings

The firm white meat and delicately sweet flavor of halibut, combined with its high nutritional value, make it a favorite among fish lovers.

2 (6-ounce) halibut fillets
1 large bunch fresh tarragon
½ cup roasted pecans, coarsely chopped
¼ pound unsalted butter
salt and black pepper to taste
granulated garlic to taste
pinch paprika
4 tbsps pecan oil
¼ cup lemon juice
2 lemon slices

Preheat oven to 375°F. Season halibut fillets with salt, pepper, granulated garlic and a pinch of paprika for color. In a 9-inch sauté pan, heat pecan oil over medium-high heat. When oil begins to lightly smoke, place seasoned fish meat-side down into hot oil. Cook 1–2 minutes or until lightly browned on top. Remove from skillet and set aside, reserving pan drippings. On a large baking sheet, scatter tarragon sprigs and top with fish fillets, meat-side up. Break 2–3 leaves of tarragon on top of fish. Bake 15–18 minutes, depending on thickness. While fish is roasting, add butter to reserved pan drippings over medium-high heat. Swirl pan constantly, 3–5 minutes or until butter foams and lightly browns around the outer edge. Add pecans, lemon juice and lemon slices then swirl into the mixture. Remove from heat and keep warm. When fish is done to your liking, place in the center of serving plates and top with pecan brown butter.


























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