← Back to Search Results
Grilled Halibut with Green Sauce

Photo by:
Comments: 0
 

Recipe

A fresh-tasting dish that is easy to prepare and cooks in minutes

Yield: Makes 6 servings
Prep time: 10 Mins
Cooking time: 4 Mins

Ingredients

For the sauce:

  • 1 cup packed mixed herbs (parsley, chives, mint, tarragon, and chervil)
  • ½ cup olive oil
  • 1 tbsp tarragon vinegar
  • 2 garlic cloves
  • Salt and freshly ground black pepper
  • Sugar (optional)

For the fish:

  • 6 thick halibut fillets, about 5oz (140g) each
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper
  • Lemon wedges, for serving

Directions

1. Process the herbs, oil, tarragon vinegar, and garlic in a blender until smooth. Season with salt and pepper. If it tastes slightly bitter, add sugar to taste. Transfer the sauce to a bowl, cover, and refrigerate until serving.

2. Preheat the broiler or build a fire in an outdoor grill. Lightly brush each fillet with oil and season with salt and pepper. Broil or grill, turning once, about 4 minutes, until the fish is barely opaque when pierced with the tip of a sharp knife. Transfer to plates and serve, with the green sauce and the lemon wedges.

Variation

Seared Salmon with Green Sauce

Substitute six salmon fillets for the halibut.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

366kcal (18%)
183mg (18%)
5mg (9%)
88mcg RAE (3%)
944mg
153mg
32g
0g
1g
5g
45mg (15%)
374mg (16%)
3g (17%)
24g (37%)
5mg (25%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-masala American Masala
by Suvir Saran
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
food-to-live-by Food to Live By
by Myra Goodman
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
good-to-the-grain Good to the Grain
by Kim Boyce
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
martin-yans-china Martin Yan's China
by Martin Yan
baked-explorations Baked Explorations
by Matt Lewis
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?