Halibut with Creamy Garlic and Herb Sauce Recipe - Allrecipes.com
Halibut with Creamy Garlic and Herb Sauce Recipe
  • READY IN 45 mins

Halibut with Creamy Garlic and Herb Sauce

Read Reviews (20)

"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." —  

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Original recipe makes 4 fillets Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 20 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
May 13, 2012

Amazing!

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Most Helpful Critical Review
Sep 23, 2011

Overall, no problems cooking the recipe. After reading other reviews, I cut the crushed red pepper to a teaspoon. Even so, the sauce was still very spicy. Additionally, as other reviewers have indicated, the tarragon taste is very strong and overpowers some of the other elements of the sauce. Both my wife and liked it but were not in love with it. All three kids however, completedly rejected it due to the fire in the sauce. Overall, then, the average score for our family was 1.8 stars.

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Apr 29, 2008

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 ready 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.

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Mar 28, 2011

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 recipe 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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Aug 23, 2008

excellent dish....i didn't add tarragon or cilantro because i didn't have anyone. those ingredients were not necessary. this is a gourmet dish.

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Mar 27, 2009

The sauce along is worth making this recipe!!! It is wonderful. I did make a couple of changes: used nonfat half and half, didn't have red pepper, used about a tsp of red pepper flakes. Hubby poured it over everything on his plate. It seems it reminds him of a Bernaise sauce....whatever it was WONDERFUL!! Thanks!

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Feb 02, 2010

Mmmmmmm so good. I didnt use Dill because i dont like it but added a bit of thyme because its my favourite. I also did not use the almonds. Looks really nice on the plate too! The sauce alone is to die for. 5 stars!

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Nov 13, 2008

I didn't have the cilantro or the almonds and cut the amount of dill in half (because I don't like dill). Both my husband and I loved it and it will be something I make again for guests. The sauce would be great with chicken if you take out the lemon.

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Nutrition

  • Calories
  • 410 kcal
  • 20%
  • Carbohydrates
  • 9.5 g
  • 3%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 43.3 g
  • 87%
  • Sodium
  • 439 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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