Grilled Halibut With Tarragon Beurre Blanc
- 2/3 c dry white wine
- 1/4 c chopped shallots
- 1/2 tsp whole black peppercorns
- 2 large tarragon sprigs
- 3 TBL butter, cut into small pieces
- 1 tsp chopped fresh tarragon
- 4 (6 ounce) halibut fillets
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Cooking Spray
- 1) Combine first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until liquid is reduced to 2 TBL (about 9 minutes). Remove from heat; strain through a fine sieve over a measuring cup, pressing mixture to release liquid. Discard solids. Return liquid to pan. Add butter, 1 piece at a time, stirring with a whisk until butter is incorporated. Stir in tarragon.
- 2) Sprinkle fish evenly with salt and ground pepper. Heat a large grill pan over medium-high heat. coat pan with cooking spray. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness. Serve with Sauce.
white wine, shallots, black peppercorns, tarragon sprigs, tbl butter, tarragon, kosher salt, ground black pepper, spray
Taken from www.epicurious.com/recipes/member/views/grilled-halibut-with-tarragon-beurre-blanc-52102601 (may not work)