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Halibut with Creamy Garlic and Herb Sauce


"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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45 m servings 410 cals
Original recipe yields 4 servings (4 fillets)

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  • Prep

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  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 410 calories; 20.6 g fat; 9.5 g carbohydrates; 43.3 g protein; 91 mg cholesterol; 342 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 31
  1. 37 Ratings

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Most helpful critical review

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 hav...

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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 wer...

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.

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 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...

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...

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 sa...

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 hav...

This was fabulous! I made it last night with wild, fresh halibut and I was looking for a recipe different from the usual creamy caper or panko breading. This was very flavorful (I cut the crus...