- 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 depending on how thick your fish is. It may not need oven cooking. 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.