Halibut with Tarragon Beurre Blanc and Snap Pea Saute

Beurre Blanc Beurre Blanc2 Halibut RadishesSnap peasSnap Pea Saute

Halibut and Saute

Saturday was quite the day. Though not motivated for it, Will and pushed through on our garden project determined to make some progress. We headed out into the miserably cold and rainy weather with rain gear on and shovels in hand. An hour or so into the work, we gave up in defeat. I honestly can’t remember the last time I was chilled so deep to the bones. Afterwards, while we sat on the couch looking out on the day slipping away, we contemplated what to do with the evening. Not wanting to take another step outdoors, we settled on date night in. Who needs to go anywhere when you’ve got the makings of a fabulous meal and nice bottle wine? This meal turned out to be marvelous. The tarragon beurre blanc sauce was by far what made the dish. Tarragon has such a unique flavor, combined with a little butter and wine and it’s a masterpiece. The radish and snow pea saute is crisp and bright no doubt from the added lemon juice. I think they made a great pair, however you could certainly go another route and steam some asparagus for the side. No substitutions for this recipe other than we use a regular fry pan instead of a grill pan. The beurre blanc sauce takes a little longer, I would start that first. Both recipes are close to 15 minutes though, so prep as much as possible ahead of time. Enjoy!

Halibut with Tarragon Beurre Blanc


2/3 cup dry white wine
1/4 cup chopped shallots
1/2 teaspoon whole black peppercorns
2 large tarragon sprigs
3 tablespoons butter, cut into small pieces
1 teaspoon chopped fresh tarragon
4 (6-ounce) halibut fillets
1/4 teaspoon kosher salt
1/4 teaspoon 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 tablespoons (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 or 1 tbs olive oil. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness. Serve with sauce.

From Cooking Light

Snap Pea & Radish Saute


6 cups water
12 ounces trimmed sugar snap peas
1 tablespoon butter
1 teaspoon fresh lemon juice
1/2 cup thinly sliced radishes
1 tablespoon chopped fresh chives
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

1. Bring water to a boil in a large saucepan. Add sugar snap peas; cook 30 seconds or until crisp-tender. Drain and rinse with cold water; drain. Cut half of peas in half diagonally.

2. Heat butter in a large saucepan over medium-high heat; swirl until butter melts. Stir in lemon juice. Add peas and radishes; toss to coat. Sprinkle with chives, pepper, and salt.

From Cooking Light


About christinawheat3

We are Will & Christina. We love to cook, throw parties, experiment in the kitchen & try new restaurants. Our mission is to eat as local & sustainable as possible in the most delicious way possible. Christina is currently in culinary school and acts as main chef in the household. Will is a web guru and is the souf chef / taste tester. Welcome to our culinary journal.

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