Equipment
* optional
Ingredients
Halibut Steaks
- 4 halibut steaks, skin-on, bone-in, cut 2.5 cm thick
- 15 ml olive oil
- 4 g kosher salt
- 1 g black pepper, freshly ground
Roasted Pepper and Tarragon Sauce
- 200 g roasted red bell peppers, drained, roughly chopped
- 1 shallot, finely minced
- 2 garlic, minced
- 20 ml olive oil
- 45 ml vegetable broth
- 15 ml fresh lemon juice
- 2 g kosher salt
- 4 g fresh tarragon, leaves stripped from stems, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 227 kcal
- Protein
- 27 g
- Carbohydrates
- 6 g
- Fat
- 10 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 977 mg
- Saturated Fat
- 2 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Position the oven rack 10 to 12 cm (4 to 5 inches) below the broiler element and preheat the oven broiler to high (260°C / 500°F). Line a rimmed baking sheet with aluminum foil and lightly brush with 5 ml of olive oil.
Heat 20 ml of olive oil in a small skillet over medium heat (160°C / 320°F), then add minced shallot and garlic, cooking for 3 minutes until softened and translucent without browning.
Add 200 g of chopped roasted red bell peppers, 45 ml of vegetable broth, 15 ml of fresh lemon juice, and 2 g of kosher salt to the skillet, bringing the mixture to a gentle simmer for 3 minutes.
Transfer the warm pepper mixture into a blender and process on high speed for 60 seconds until completely silky and emulsified.
Pour the pureed sauce back into the skillet over very low heat to keep warm, then stir in 4 g of finely chopped fresh tarragon just until fragrant.
Thoroughly pat the 4 halibut steaks dry on all sides using paper towels to ensure browning, brush with the remaining 10 ml of olive oil, and season both sides evenly with 4 g of kosher salt and 1 g of freshly ground black pepper.
Place the seasoned halibut steaks onto the prepared baking sheet and broil under high heat for 7 to 9 minutes without flipping, until the tops show light blistered spots and an instant-read thermometer inserted into the center reaches 63°C (145°F).
Spoon approximately 60 g of warm roasted pepper and tarragon sauce onto the center of each plate, then use a fish spatula to lift a hot broiled halibut steak and set it gently atop the sauce.
Chef's Notes
- Select halibut steaks of uniform thickness (approximately 2.5 cm) so they reach the safe internal threshold of 63°C (145°F) simultaneously.
- Tarragon has powerful notes of sweet licorice and anise; chop it finely just before incorporating to keep it from oxidizing and turning dark.
- Do not flip the steaks while broiling. The intense directional heat from above creates light caramelized blisters while the ambient heat cooks the steak gently through to the center.
- For an even smoother restaurant-style coulis, pass the blended sauce through a fine chinois strainer before stirring in the fresh tarragon.
Storage
Refrigerator: 2 days — Store the cooked fish and the sauce in separate airtight glass containers at or below 4°C (40°F) within two hours of cooking.
Reheating: Reheat refrigerated fish and sauce gently in an oven preheated to 135°C (275°F) until an internal temperature of 74°C (165°F) is reached throughout.
Troubleshooting
Halibut flesh is dry, fibrous, or chalky
Cause: The steaks were cooked past the safe target internal temperature of 63°C (145°F).
Fix: Spoon extra sauce directly over the top of the fish steak to restore moisture and richness.
Prevention: Begin checking internal temperature with a digital thermometer around the 6-minute mark of broiling.
Roasted red pepper sauce is too watery
Cause: Excess packing liquid from jarred peppers was not adequately drained prior to cooking.
Fix: Simmer the blended sauce in the small skillet over medium heat for 2 to 4 minutes to reduce excess moisture before stirring in the tarragon.
Prevention: Drain peppers thoroughly in a fine-mesh strainer and press lightly with paper towels before measuring.
Halibut skin sticks firmly to the baking sheet
Cause: Insufficient oil applied to the foil or pan before broiling, or fish was moved prematurely.
Fix: Slide a thin, flexible metal fish spatula flat against the foil underneath the steak to cleanly separate the flesh.
Prevention: Oil the foil liner generously and let the fish set completely before attempting to transfer it.
Cultural Context
Pairing firm, sweet white fish with a sweet bell pepper coulis draws direct inspiration from Basque and Provencal coastal cooking, where seasonal summer peppers are preserved or roasted and served over fresh catches. The inclusion of tarragon provides a classic French culinary accent that elevates simple roasted vegetables into a sophisticated finishing sauce.
