Real Recipes From Real Home Cooks ®

tarragon limoncello halibut

a recipe by
Francine Lizotte
Surrey South, BC

Very light and tasty, this fish recipe is made for the warm summer months! In less than 30 minutes, you can enjoy this lovely dish!

serves 1 halibut
prep time 10 Min
cook time 17 Min
method Barbecue

Ingredients For tarragon limoncello halibut

  • 2 Tbsp
  • 1 Tbsp
    olive oil
  • 1/3 c
    italian limoncello liqueur
  • 1 Tbsp
    fresh tarragon, finely chopped
  • 1 Tbsp
    lemon zest, finely chopped
  • 1 pinch
    ground himalayan sea salt
  • lemon slices, as needed
  • 1 lg
    halibut fillet
  • 1 pinch
    ground himalayan sea salt
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1/2 tsp
    hot paprika, or to taste

How To Make tarragon limoncello halibut

  • 1
    In a small bowl, combine all the ingredients for the sauce. Pour half of it in a small saucepan; keep it warm.
  • 2
    Lay lemon slices on a large foil and place fillet on top, skin side down. Brush generously with the room temperature butter sauce (the one from the small bowl); season with salt, black pepper and hot paprika.
  • 3
    Gather foil together, fold it and crimp it, including the ends. Place it on a perforated grill top and transfer to the BBQ. Grill for 15 to 20 minutes at 500-550ºF, or until fish flakes easily with a fork.
  • 4
    Before serving, spoon the warm butter sauce on top. Served with rice and steamed veggies.
  • 5
    To view this recipe on YouTube, click on this link >>>>