38 Ratings
  • 5 Rating Star 29
  • 4 Rating Star 4
  • 1 Rating Star 2
  • 2 Rating Star 2
  • 3 Rating Star 1

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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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.

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  • 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.

Tip

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

Nutrition Facts

409.74 calories; 43.28 g protein; 9.5 g carbohydrates; 20.62 g fat; 91.17 mg cholesterol; 341.97 mg sodium.Full Nutrition


Reviews (32)

Read All Reviews

Most helpful positive review

05/14/2012
Amazing!
(17)

Most helpful critical review

07/08/2008
Tarragon way to strong for the sauce and gave it a funky taste. Will not make again.
(2)
38 Ratings
  • 5 Rating Star 29
  • 4 Rating Star 4
  • 1 Rating Star 2
  • 2 Rating Star 2
  • 3 Rating Star 1
05/14/2012
Amazing!
(17)
04/29/2008
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.
(16)
03/28/2011
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!
(10)
08/24/2008
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.
(10)
03/27/2009
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!
(7)
02/02/2010
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!
(6)
11/13/2008
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.
(5)
11/09/2010
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 crushed red pepper to 1 teaspoon) we loved the fresh red pepper and herb combination. So yummy! This morning I realized I forgot to add the almonds but we do have leftovers for them. Definitely a keeper and for company - and easy!
(4)
03/12/2009
Great dish. Next time I'll cut the red pepper flakes to only 1 tsp. We love spicey dishes but even this was a little too hot for us. Great herb sauce.
(4)