Ingredients
1 tablespoon olive oil
2 tablespoons (1/4 stick) butter
1/4 cup chopped shallots
3 garlic cloves, minced
1 cup Vodka (or white wine)
2 tablespoons chopped fresh tarragon, divided
1/4 teaspoon (scant) saffron threads
2-4 Halibut filets
1 pint whipping cream
Preparation
In a heavy large skillet brown the fish fillets in the olive oil. Set aside. In the same skillet melt butter in over medium heat. Add shallots, garlic and saffron; sauté 2 minutes. Add vodka and 1 tablespoon tarragon. Increase heat to high; bring to boil. Stir cream into sauce in skillet. Season with salt and pepper. Add the browned filets. Lower the heat and cook covered until fish cooked inside. Serve and sprinkle rest of tarragon.
