On Tap Oil & Vinegar Recipe Detail

Poached Lemon Tarragon Halibut

Ingredients:

• 2 cups water
• juice of half a lemon
• 1 tsp dijon mustard
• 1 Tbsp Tarragon Olive Oil
• 4-6 oz. halibut fillets
• 2 tsp Metropolitan Chef Tarragon & Mustard Rub
• Sea salt and pepper, to taste

Tarragon Mustard Oil:

• 1/2 cup Butter Olive Oil
• 2 Tbsp Metropolitan Chef Tarragon & Mustard Rub
• 1 1/2 tsp grated lemon zest
• 1 1/2 tsp lemon juice

Directions:

Combine water, lemon juice, mustard, and oil in a saucepan and bring to a boil.

Season fillets with Tarragon and Mustard rub, salt and pepper.

Reduce temperature in pan so liquid is barely simmering. Gently place halibut in liquid, cover pan and simmer for 8-12 minutes, depending on thickness of fillets. Fish is done when it flakes easily with a fork. Remove with slotted spoon and serve with a drizzle of Tarragon Mustard Oil.

Tarragon Mustard Oil

To make the Tarragon Mustard Oil, whisk together Butter Olive Oil, Tarragon and Mustard rub, lemon zest, and lemon juice until well mixed. Drizzle over halibut.