Braised Halibut with Fennel and Tarragon

americastestkitchen.com

Tina Bina

I'm taking a long walk down Healthy Street in 2024, with a promise not to deprive myself.

4 (6- to 8-ounce) skinless halibut fillets, ¾ to 1 inch thick

Salt and pepper

6 tablespoons unsalted butter

2 (10-ounce) fennel bulbs, stalks discarded, bulbs halved, cored, and sliced thin

4 shallots, halved and sliced thin

¾ cup dry white wine

1 teaspoon lemon juice, plus lemon wedges for serving

1 tablespoon minced fresh tarragon

View Nutritional Information i

note: BEFORE YOU BEGIN

We prefer to prepare this recipe with halibut, but a similar firm-fleshed white fish such as striped bass or sea bass that is between ¾ and 1 inch thick can be substituted. To ensure that your fish cooks evenly, purchase fillets that are similarly shaped and uniformly thick.

Directions at americastestkitchen.com

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