Roasted Halibut with Tarragon-Shallot Butter
Ingredients
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8 tablespoons unsalted butter
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1 tablespoon chopped tarragon
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1 tablespoon diced shallot
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1 teaspoon salt
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¼ teaspoon black pepper
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4 halibut fillets
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2 tablespoons extra-virgin olive oil
Tools
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medium bowl
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measuring spoons
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spatula
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June Pan
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June Food Thermometer
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June Roasting Rack
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wax paper
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June Oven
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Preferences
Make the compound butter
Place the softened butter in a medium bowl. Add the tarragon, shallot, salt and pepper. Stir to combine.
8 tablespoons unsalted butter
1 tablespoon chopped tarragon
1 tablespoon diced shallot
1 teaspoon salt
¼ teaspoon black pepper
medium bowl
measuring spoons
spatula
Form a log
Lay the wax paper on a work surface and scrape the butter in the middle. Using a spatula, form the butter into a log about 6” x 2”. If the butter is too soft to hold its shape, refrigerate it for about 15 minutes to firm it. Roll the wax paper around the log, overlapping the paper several times. Twist the ends of the wax paper to secure the packet closed. Place the wax paper-wrapped log in the refrigerator for at least 2 hours to chill.
wax paper
Season the fish
Arrange the halibut fillets in a single layer on the June Roasting Rack set in the June Pan. Drizzle the fillets with the olive oil, then sprinkle them with the salt and pepper.
4 halibut fillets
2 tablespoons extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
June Pan
June Roasting Rack
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer so the tip is in the thickest part of the largest fillet. Set cooking preferences using the button below.
June Food Thermometer
Roast the halibut
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the fish until it is cooked to your desired doneness, about 9 minutes. June will notify you when the halibut is ready.
June Oven
Garnish and serve
Remove the June Pan from the June Oven and transfer the halibut to serving plates. Remove the butter log from the refrigerator and unwrap, discarding the wax paper. Cut the log into ½”-thick slices. Top each fillet with a slice of compound butter and serve.
