March 8, 2019

Lemon Thyme and Crusted Halibut with Orange and Tarragon Emulsion

Lemon Thyme and Crusted Halibut with Orange and Tarragon Emulsion

Ingredients

Halibut

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 6 ounce halibut, fillets
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon chopped fresh lemon thyme
  • 2 tablespoons olive oil
  • 1 teaspoon chopped garlic
  • 4 tablespoons fresh sourdough breadcrumbs
  • salt and pepper, to taste
  • 2 teaspoons Dijon mustard

Emulsion

  • 2 tablespoon butter
  • 1 sprig tarragon
  • 1 teaspoon chopped ginger
  • 1 tablespoon white wine
  • 2 cups orange juice
  • 1 teaspoon chopped fresh tarragon
  • salt and pepper, to taste

Instructions

Halibut

Preheat oven to 350°F.

Heat olive oil and butter in medium skillet.

Sear both sides of halibut fillets until caramelized. Cool and set aside.

Put chopped basil, lemon thyme, olive oil, salt, pepper, garlic, and breadcrumbs in food processor. Pulse until emulsified.

Brush one side of halibut with Dijon mustard. Press herb mixture onto mustard to form crust. Repeat for other pieces of fish.

Bake fish for 6 to 10 minutes or until cooked through.

Emulsion

In same sauté pan cook tarragon sprig and ginger in 1 Tbsp of butter over medium heat until soft. Pour in white wine and reduce.

Add orange juice and reduce by two thirds. Remove from heat and strain sauce. Add chopped tarragon. Whisk in remaining butter.

Season with salt and pepper, to taste.

Yields 2 servings.

Nutrition Facts

Serving 1 (6-ounce) fillet

  • Calories: 194.6
  • Total Fat: 12.0 grams
    • Saturated Fat: 3.15 grams
    • Trans Fat: 0.15 grams
  • Carbohydrates: 2.6 grams
    • Fiber: 0.2 grams
    • Sugar: 0.2 grams
  • Protein: 18.3 grams
  • Cholesterol: 35.15 milligrams
  • Fiber: 0.2 grams
  • Sodium: 108.7 milligrams

This recipe was developed UAMS, the Arkansas Department of Health and the Winthrop P. Rockefeller Institute.

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