For the tireless fishermen navigating the seas, Halibut with Tarragon Cream Sauce offers a straightforward yet delightful addition to your meals. No need for fancy techniques here – just the promise of amazing flavors. Fresh tarragon is the key, imparting a sweet note absent in its dried counterpart. If tarragon is a stranger to your taste buds, you're not alone; its raw licorice undertones transform into sweet nuances in this sauce. Not a fan? Consider fresh basil or thyme as worthy alternatives.

While halibut's richness is undeniable, its price can be a hurdle. Fear not; swap it with the more economical cod without compromising on taste. This recipe, tailored for your demanding days, seamlessly comes together in 30 minutes, prep included. 

And here's a galley tip for your hardworking routine: prep ingredients in advance for low-stress cooking with high returns. That's the name of the game here!

Halibut with Tarragon Cream Sauce serves four:

• 4 (6-ounce) halibut fillets, skinned and trimmed
• sea salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1½ cups mushrooms, halved if large
• 3 ounces prosciutto, sliced (if you don’t have prosciutto, use bacon and drain well or just omit it)
• 1 cup dry white wine or organic chicken broth
• 1 cup heavy cream
• 2 teaspoons fresh tarragon
• 1 teaspoon apple cider vinegar, fresh chives or green onions, minced 

Rosemary Buttered Noodles:

• 8 ounces dried egg noodles
• 4 tablespoons butter
• 2 teaspoons fresh rosemary, minced Parmesan cheese, grated freshly
• ground black pepper