“This fresh dish is sure to please at your next dinner party! The red pepper flakes add a little kick, and toasted almonds add a delicious crunch. I like to serve this with orzo pasta or rice pilaf. This dish can also be made with fat-free half and half and low-sodium chicken broth for healthier options.” - by feeshette
Ingredients
Adjust Servings
Original recipe yields 4 fillets
Directions
- 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
Amount Per Serving (4 total)
- Calories
- 410 cal
- 20%
- Fat
- 20.6 g
- 32%
- Carbs
- 9.5 g
- 3%
Based on a 2,000 calorie diet
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Reviews (20)
Rate This Recipe
Jeremy
"The Creamy Garlic and Herb Sauce perfectly complimented the mild flavor of the Halibut, and tasted incredible. The sauce was quick and easy to make, and was done at the same time the fillets were read..." See morey to plate. This dish went well with a glass of wine and was a perfect main dish for a romantic candle light dinner for two."
Renee Ridgeway
"Let me just say that this "Creamy Garlic & Herb Sauce" is truly OUTSTANDING!!! I have yet to actually try it with halibut though, but it would be good on just about anything! I jump to Step 3 in the r..." See moreecipe and go from there. I've made it three ways so far. First I used it over crab cakes to rave reviews. Then I served it over cheese stuffed ravioli and again it was excellent. The other day I made a pasta dish with shrimp & spinach, along side an appetizer of pan seared sea scallops... this sauce is so good that we poured some over both courses! The whole tablespoon of crushed red pepper is a bit much though; I used about half that amount and it was still somewhat spicy. We seriously LOVE this and I can't wait to try it a dozen more ways!"
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