Skip to main content

Estate Tasting Room is closed. Visit Carmel Tasting Room - Open daily 12-6.

Contact Us
Cart 0 items: $0.00

Halibut with Lemon Butter

Pairs with Hahn Chardonnay or Hahn SLH Rosé

Serves 4


  • 1 1/2 – 2 pounds Halibut
  • 1/3 cup Hahn Chardonnay
  • 1 small shallot, minced
  • 1/4 cup fresh lemon juice
  • 5 tablespoons butter, cold and cut into small pieces
  • 1 tablespoon tarragon


In a small saucepan over medium heat, add wine, shallot and lemon juice – reduce by 1/2. Slowly whisk butter pieces in one by one. Add a pinch of salt and taste. Add tarragon. Remove from heat and keep warm until ready to use.

Heat grill or heavy skillet over medium-high heat. Once hot, reduce heat to medium and add oil. When the oil is hot, add the halibut and cook for 5 minutes, turn and cook 5 minutes more. Place in a 400-degree oven to finish for 5-8 minutes; however, depending on how thick your fish is, it may not need to be cooked in the oven. If thicker, place fish in a 400-degree oven to finish for 5-8 minutes. If grilling, turn outside heat on and continue to cook in the middle of the grill – indirect heat to finish the fish.

Serve immediately with the lemon butter sauce.



We use cookies to optimize your experience, analyze traffic, and personalize content. To learn more, please visit our Privacy Policy.
By using our site without disabling cookies, you consent to our use of them.