4 – 6 oz halibut fillets
2 tablespoons honey
4 tablespoons Orange Tarragon Compound Butter (see recipe below)
Lemon or orange slices for garnish
Preheat the oven to 400 degrees.Prepare four pieces of parchment, one for each piece of fish.Working on a large sheet pan, place one piece of fish on each piece of parchment, top with 1 1/2 teaspoons of honey and 1 tablespoon of the compound butter. Seal the parchment packets and slide the baking sheet into the oven.Cook 12-14 minutes until the packets have ballooned up and you can hear the juices sizzling inside. Carefully open the packets and slide the fish onto a prepared plate.
Orange Tarragon Compound Butter
1 cup (2 sticks) unsalted butter, softened
2 tablespoon Orange Tarragon blend (Available at D’Olivo)
1 tablespoon fresh parsley, minced
1 tablespoon fresh tarragon, minced
1 tablespoon fresh orange zest
1/4 teaspoon flake salt1 teaspoon freshly ground Indian Coriander
In a medium bowl, use a fork or pestle to mash the butter till smooth and slightly fluffy. Add the rest of the ingredients and mix thoroughly. Adjust seasonings to taste.Cut two pieces of plastic wrap about 12” long. Drop the butter by spoonfuls along the centers to form a log on each piece. Fold plastic over, and press butter into a smooth, even log about 1-1/2” in diameter. Wrap tightly, and twist the ends to compress the log further. Refrigerate for up to 1 week, or freeze for up to 1 month.