- 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
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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