Serves: 5
Total Calories: 125
Heat olive oil in 12-inch Dutch oven. Add garlic, and sauté for a few minutes, stirring constantly. Add fresh tarragon, lemon juice, and white wine or cooking liquid. Stir to blend all ingredients. Add halibut chunks or fillets; mix to coat the halibut with all the flavors. Cover and put Dutch oven into firepan. Put 6–8 briquets under the Dutch oven and 15 briquets on the lid. Cook 20–30 minutes depending upon the size of the chunks or fillets. When done, take off fire and remove halibut. Serve the juice as a sauce to be poured over halibut, or as an excellent dip for bread.
This Dutch Oven Halibut recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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