Poached Tarragon Lemon Halibut

2 c. water
juice of half a lemon
1 tsp. Dijon mustard
1 Tbsp. Lemon Olive Oil
4-6 oz. halibut fillets
1 tsp. Tarragon
Sea Salt and cracked Peppercorns, to taste
Tarragon Mustard Oil:
1/2 c. Butter Olive Oil
1 tsp. Dijon mustard
2 tsp. Tarragon
1 1/2 tsp. grated lemon zest
1 1/2 tsp. lemon juice


Combine water, lemon juice, mustard, and oil in a saucepan and bring to a boil. Season fillets with Tarragon, salt and pepper. Reduce temperature in pan so liquid is barely simmering. Gently place halibut in liquid, cover pan and simmer for 8-12 minutes, depending on thickness of fillets. Fish is done when it flakes easily with a fork. Remove with slotted spoon and serve with a drizzle of Tarragon Mustard Oil.
To make the Tarragon Mustard Oil, whisk together Butter Olive Oil, Tarragon, lemon zest, and lemon juice until well mixed. Drizzle over halibut.

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