Tarragon Halibut in Hazelnut Butter

Halibut is quintessentially the essence of spring. And tarragon so nicely complements this fresh-tasting fish. With just a few ingredients and a very simple process, this is a great recipe for a small dinner party or a lovely weeknight dinner.

Halibut & Hazelnuts
Halibut & Hazelnuts

Recipe from Bon Appetit (which seems to be our go-to recipe source of late.)

Roast the Nuts Preheat the oven to 350, spread 1/2 cup hazelnuts on a baking sheet, and toast until they’re golden – about 10 minutes. Chop them coarsely and set aside.

Roast the Halibut Turn the oven down to 300. Scatter 1 large bunch of fresh tarragon leaves on the baking sheet, lay a 3-pound halibut fillet on top, drizzle with a little olive oil and season with salt and pepper. Roast until the halibut is just opaque in the center – 20 to 30 minutes depending on how thick it is.

Melt the Butter Melt 1 stick butter in a little saucepan over medium-high heat, stirring until the butter foams but doesn’t brown or burn – about 5 minutes. Take off the heat and let it cool slightly. Stir in 1/4 cup fresh lemon juice, hazelnuts, and 2 T olive oil. Season with salt and pepper. Serve!

Halibut with Hazelnut Tarragon Butter
Halibut with Hazelnut Tarragon Butter


  • 1/2 cup hazelnuts
  • 1 large bunch fresh tarragon
  • 1 3-lb skinless halibut fillet
  • olive oil
  • 1 stick butter (1/2 cup)
  • 1/4 cup fresh lemon juice

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

7 thoughts on “Tarragon Halibut in Hazelnut Butter”

  1. Halibut, Hazelnut and Heart Attack
    1/2 cup of butter is rather questionable when it comes to
    heart healthy food… Blah, Blah, Blah… Just another old
    Boomer thinking about plugging along for the next few years.
    Love, Mom .

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