Broiled Halibut w/Tarragon Butter
Makes 4 servings.
For tarragon butter:
12 tarragon sprigs
1/2 cup (1 stick) unsalted butter
Salt and freshly ground white pepper
1 tablespoon olive oil
Four 6 ounce halibut steaks, each 1" thick
4 tablespoons tarragon or other herb butter (see instructions)
Salt & pepper
Blanch tarragon sprigs for about 15 seconds in boiling water. Using a strainer, rinse leaves with cold water and pat dry on paper towels.
In a food processor combine leaves and butter. Puree mixture for about 2 minutes, until leaves are finely chopped and well incorporated. Season with salt and freshly ground white pepper.
Make individual aluminum boats for each halibut steak by folding up sides of a square piece of aluminum. Brush each square with olive oil and place a halibut steak in center.
Season halibut steaks with salt and freshly ground pepper on both sides. Place a tablespoon of tarragon butter in center of each steak. Slide steaks under broiler and broil for 4 minutes. Slide out halibut and turn steaks over with a spatula, being careful not to spill butter that will have accumulated in bottom of aluminum foil boat. Broil for 4 minutes more.
Arrange the halibut steaks on hot plates and pour the butter that has accumulated in each square of foil over the steaks. Serve immediately.