Your guests will love this tasty dish at your upcoming dinner party! The roasted almonds give a great crunch and a little heat from the red pepper flakes. This goes well with rice pilaf or orzo pasta, in my opinion. For healthier options, this recipe can also be cooked with low-sodium chicken broth and fat-free half & half.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 fillets |
Ingredients
- 4 (6 ounce) halibut fillets
- 1 tablespoon lemon juice
- salt and pepper to taste
- 2 sprigs cilantro leaves
- 2 tablespoons butter
- 4 green onions, finely chopped
- ¼ cup red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon crushed red pepper flakes (Optional)
- ¼ cup dry white wine
- 1 teaspoon dried dill weed
- 1 teaspoon dried tarragon
- 1 cup chicken broth
- ½ cup half-and-half cream
- ½ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour
- ¼ cup water
- toasted slivered almonds
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
- Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
- Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.
Nutrition Facts
| Calories | 410 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 2 g |
| Protein | 43 g |
| Saturated Fat | 9 g |
| Sodium | 342 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This is a solid recipe. I did not have any heavy cream but put two pinches of sugar in the sauce instead and didnt miss the heavy cream. I added a bit more water and reduced a bit longer. I used 1 lb. of Alaskan Halibut and rather than pouring over i stirred the halibut into the sauce when it was finished (so as not to overcook) and served with the fish mixed in with the sauce. We served the fish and sauce together over twisted pasta. Yum! Thank you so much for this recipe. We have a freezer full of halibut and it is always nice to add to the recipe collection.
This is the best fish recipe I have found. I made with Flounder because its lent and everyone was out of Halibut. Other than that I stuck to the recipe exactly. Every time i try a new recipe I stick to every detail and then the second time I tweak to my tastes. This recipe needs not one tweak. I had reservations about the herbs. Not a big fan of dill and not sure about tarragon, etc. Well im so glad I stuck to the exact recipe because it was delicious. My son who doesn’t even like fish really liked it! I’m shocked about that. Oh yeah, I am an herb snob so I used all fresh herbs and not dried herbs. This recipe is forever in my go-to file!!
Good recipe! I used Tilapia instead and this came out very nice. The herbs went very well with the sauce. I know I used a lot of lemon because we like that. Will make again!
I forgot to say thank you for this amazing recipe, my grandson loved it, and my son said it was restaurant quality. thank you for sharing your recipe
I only made the sauce for a different halibut recipe with risotto. It was absolutely delicious! I substituted parsley for cilantro and used milk instead of half and half cream. I also did not have almonds, but it was soooo good!
I’m giving this 5 stars based on reducing the optional red pepper to 1/2 tsp. It was spicy so beware if you plan to add 1T. Made all as written except used a T of cornstarch instead of the flour. Served over Mahi Mahi.
Loved this recipe! Made some minor changes for personal preference and ingredients we had at home – will definitely become a staple !
A bit too much red pepper but other than that it was a hit
This was delicious.
I am always looking for a different recipe for fish, since we buy Halibut and Salmon from Alaska every year and put in the freezer. It lasts almost a year without no change in the flavor. This sauce is delicious and has a kick to it. I made this recipe twice with Wild Caught Halibut and I made with wild Salmon once. A little bit of work, but well worth. I served with the orzo pasta twice and once with white rice. My preference? Orzo pasta – its lighter. Thanks for the awesome recipe.
Instead of green onion, I used sweet yellow and also substituted poblano pepper for the sweet pepper!
SUPERB! My new favorite cream sauce. I low boiled the wine & lemon juice 1st, fat free half & half, flour & because we are spice wimps, 1/8 tsp fine cayenne pepper, which I’d probably up to 1/4 teaspoon next time. I used it on chicken and egg noodles. Didn’t have red pepper & almonds but next time I’ll put the almonds in.
Followed exactly as written, absolutely delicious. I could put the sauce on everything mmm
This recipe was delicious. As with any recipe you read, you must tweak it to your palate, and everyone is going to have their own opinion. I, personally, cook for people who dislike tarragon, so I left that ingredient out of the mix. I will say, though, I got someone to eat fish who HATES fish by using this recipe. So, for those of you who aren’t very keen to fish, this is a great way to get started!
“One of the best dinners you’ve ever made” — the g.f. Made this with halibut from Pike Place Market, so the fishmonger gets an assist, but this sauce was absolutely fantastic. Definitely prep all the ingredients ahead of time and put them in little bowls. I’d say all told you’ll spend about an hour of solid work to make this, but it’s worth it. Served with whole-grain rice and baked romanesco.
Great sauce! Lots of flavor. I mixed in about a cup of cooked orzo and cooked up some green beans and broccoli as a side to make a full dinner for 4.
Excellent. Made as recipe indicated. Came out great. Would definitely make again. Fantastic.
This sauce was a big hit! Next time I would chop the cilantro.
I don’t have much of a tolerance for spicy foods, so I cut back on the tarragon and left out the pepper flakes entirely. I’d recommend starting the sauce just before you put the fish in the oven though. We ended up having to wait six or seven minutes after the fish came out for the sauce to be thick enough to serve. It was delicious though. Something I’ll definitely make again.
This is so good!! Everyone loved it no left overs as I made 24 fillets for a party we had excellent and lots of request for the recipe thanks for sharing will use again on the next halibut fishing trip!!!
good