Ingredients

2/3 c dry white wine

1/4 c chopped shallots

1/2 tsp whole black peppercorns

2 large tarragon sprigs

3 TBL butter, cut into small pieces

1 tsp chopped fresh tarragon

4 (6 ounce) halibut fillets

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

Cooking Spray

Preparation

  1. Combine first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until liquid is reduced to 2 TBL (about 9 minutes). Remove from heat; strain through a fine sieve over a measuring cup, pressing mixture to release liquid. Discard solids. Return liquid to pan. Add butter, 1 piece at a time, stirring with a whisk until butter is incorporated. Stir in tarragon.

  2. Sprinkle fish evenly with salt and ground pepper. Heat a large grill pan over medium-high heat. coat pan with cooking spray. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness. Serve with Sauce.