1 Shallot, rough chop 3 Cloves Garlic, rough chop 1/2 tsp. Tarragon, dry or fresh 1/2 tsp. Thyme Leaf, dry or fresh 1/4 tsp. Ground Black Pepper 6 Tbs. Olive Oil 3 Tbs. Lemon Juice 1 Tbs. Chopped Parsley
Pinch of salt later
Place all herb crust ingredients, minus salt, into a small bowl.
Mix ingredients together.
Place halibut filets into a small baking dish.
Spoon herb crust over fish and place in fridge for at least one hour.
( see photo above )
Turn oven broiler onto high.
Place halibut on a foil covered pan.
Place oven rack about 8 inches from broiler heat.
Broil halibut for 10 minutes, or until herbs turn golden brown and fish is cooked.
Don't let the herbs burn; You may need to lower the rack.
To check for doneness remove fish from oven and cut into one piece.
To Serve:
Remove fish from pan and place onto a serving platter.
Sprinkle fish with a bit of salt and a good squeeze of fresh lemon.
You may want to drizzle a touch of olive oil over the fish and some chopped fresh parsley.
New Taste Thinking:
We are now in the middle of fresh Alaskan halibut season. This wonderful fish is a great example of a wild, sustainable seafood resource. The recipe above will highlight the freshness of this mild yet meaty fish. You may also want to follow the same recipe and grill the marinated fish on your outdoor BBQ. The herb crust will not be exactly the same but the char flavor is delicious. Pair this lean protein with any grain or vegetable dish.
You may notice that the herb crust recipe calls for 6 tablespoons of olive oil. As with most marinades only about half of that oil actually stays with the fish.
Serving SIze 1 Fillet Servings Per Recipe 4 Calories 283 Calories from Fat 124 Total Fat 14g Saturated Fat 2g Trans Fat 0g Cholesterol 54mg Sodium 92mg Total Carbohydrate 2g Dietary Fiber 0g Sugars 0g Protein 35g
