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    You are in: Home / Recipes / Braised Halibut With Tarragon and Chives Recipe
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    Braised Halibut With Tarragon and Chives

    Average Rating:

    4 Total Reviews

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    • on June 21, 2010

      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.

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    • on May 12, 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 Lemon Chive Rice#88333.

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    • on March 05, 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.

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    • on July 06, 2009

      This was superb! I wound up substituting salmon for the halibut and I used the Riesling wine. I also added dill and used scallions as opposed to chives. The fish was done perfectly. Thanks for posting!!! Made for Bargain Basement tag.

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    Nutritional Facts for Braised Halibut With Tarragon and Chives

    Serving Size: 1 (310 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 312.1
     
    Calories from Fat 64
    20%
    Total Fat 7.1 g
    11%
    Saturated Fat 1.9 g
    9%
    Cholesterol 75.3 mg
    25%
    Sodium 130.0 mg
    5%
    Total Carbohydrate 8.1 g
    2%
    Dietary Fiber 2.2 g
    9%
    Sugars 1.5 g
    6%
    Protein 46.7 g
    93%

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