Halibut with Tarragon-Lemon Breadcrumbs

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 8/5/2020

Fillets with a nip of horseradish-spiked mayonnaise and savory crumbs perfumed with tarragon and lemon.

If you don’t like tarragon, try snipped chives or chopped fresh thyme.

Serves: 4 Save

Ingredients (11)

  • 2 tablespoon butter
  • 2 garlic cloves, lightly smashed
  • 1 cup coarse fresh breadcrumbs
  • 2 teaspoon minced fresh tarragon
  • 1 teaspoon finely grated lemon rind
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 4 (5-ounce) halibut (or cod) fillets
  • 4 teaspoon mayonnaise
  • 2 teaspoon prepared horseradish
  • Lemon wedges

Directions

  1. Preheat oven to 400F.
  2. Melt butter in a small skillet over medium heat, add garlic, and sauté 1 minute. Add breadcrumbs, tarragon, lemon rind, salt and pepper. Stir well.
  3. Place halibut on a parchment-lined baking sheet. Combine mayonnaise and horseradish; spread over each fillet. Top with crumbs, patting lightly to help them adhere. Bake 10 to 12 minutes, or until fish is tender and crumbs are golden.

Dia de los Muertos Mezcalita

The Bar

Ingredients (7)

  • .75 oz. Casamigos Mezcal Joven
  • .75 oz. Casamigos Blanco Tequila
  • .75 oz. Fresh Blood Orange Juice
  • .75 oz. Fresh Lime Juice
  • .5 oz. Simple Syrup
  • 1 Pinch Cinnamon
  • Garnish Dehydrated Blood Orange Wheel, 2 Edible Flowers and Sage Leaf
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