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Halibut With Tarragon Cream Sauce


Halibut With Tarragon Cream Sauce

Halibut With Tarragon Cream Sauce

Diana Rattray
An easy and tasty herb cream sauce flavors baked halibut fillets. Scroll down the page to see more halibut recipes.


  • 4 to 6 halibut fillets, about 6 to 8 ounces each
  • melted butter
  • 1 tablespoon butter
  • 4 green onions with 3 inches green, thinly sliced
  • 1/4 cup dry white wine
  • 1/4 cup chicken broth
  • 1/2 teaspoon dried leaf tarragon
  • 3/4 cup heavy cream
  • salt and pepper, to taste


Line a 9x13-inch baking dish with foil; lightly butter the foil.
Sprinkle halibut fillets with salt and pepper; arrange in the baking dish and drizzle with about 1 tablespoon of melted butter.

Bake for 20 to 25 minutes, or until the fillets are flaky throughout.

Meanwhile, heat butter over medium-low in a small skillet or saucepan; add sliced green onions and cook for 1 minute. Add white wine, chicken broth, and tarragon; bring to a boil over medium heat. Reduce heat to low and simmer for 3 minutes to reduce slightly. Add cream and salt and pepper, to taste. Drizzle a little sauce over each hot cooked halibut fillet.
Serves 4 to 6.

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