Braised Halibut With Tarragon and Chives

Total Time
Prep 10 mins
Cook 30 mins

This was printed by the Mpntreal Gazette and comes from Anna and Micheal Olson's Cook At Home cookbook. Haddock, salmon or any other firm fleshe fish can be substituted for the halibut, which is good for me, because my family loves salmon.

Ingredients Nutrition


  1. For the poaching liquid:.
  2. In a medium heavy saucepan combine water, wine, onions, celery and lemon and simmer for 15 minutes.
  3. Strain and keep warm.
  4. For the Halibut:.
  5. In a large heavy frying pan melt the butter over medium heat and saute onions until translucent, about five minutes.
  6. Season fish with salt and add to pan.
  7. Pour poaching liquid around the fish along with tarragon and simmer gently for eight minutes or until fish is firm to the touch and white in the centre.
  8. Using a slotted spoon, remove the fish to a heated platter.
  9. Add chives and a little of the poaching liquid and lemon wedges.
  10. Serve at once.


Most Helpful

Great recipe. Well written and easy to follow. The tarragon is a nice addition. Love the lemon. The halibut was done perfectly. There was some extra broth and I think next time I make this I will add some fresh clams. Add a salad and some bread...yummy! Made for ZWT 6.

susie cooks June 21, 2010

Made this for Herb & Spice of the Month -- Chives and I am glad I did! Delicious and one I definately will make again. I used the riesling wine and some garlic in the poaching liquid and the fish I used was halibut. Going into my Favorites of 2010. Thank you. Served with recipe#88333#88333.

mama smurf May 12, 2010

I loved this. I used grouper fillets, and they turned out wonderful. I wondered about "boiling" my fish, but these were very tastey and had a fabulous texture. Loved the tarragon! So sorry...I forgot all about the chives until I found them chopped up in a little ramekin on my counter...we didn't miss them. This is delicious.

breezermom March 05, 2010

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