Description
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.
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.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 4