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Saturday, September 10 2011
Caroline Styne, co-owner and sommelier of Los Angeles' Lucques and AOC, likes to coat delicate halibut fillets in fresh herbs and grill them until lightly charred; to make a tangy sauce, she cooks cherry tomatoes in tarragon-infused browned butter until they burst with juice.

Tina Rupp
Prep Time: 40 mins
Total Time: 2 hrs 40 mins
Servings: 4
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Ingredients
1/2 cup chopped parsley 1/4 cup chopped tarragon, plus 1/4 cup whole leaves Finely grated zest of 1 lemon 4 6- to 7-ounce skinless halibut fillets 2 pounds fingerling potatoes Salt 1/4 cup extra-virgin olive oil, plus more for drizzling 4 garlic cloves, thinly sliced 2 medium shallots, thinly sliced Freshly ground pepper 6 tablespoons unsalted butter 1 pint cherry tomatoes
Directions
1 In a medium bowl, toss the parsley with the chopped tarragon and lemon zest. Rub the herbs all over the halibut; cover and refrigerate for 2 hours.
2 In a large saucepan, cover the potatoes with water and bring to a boil. Salt generously and simmer over moderately high heat until tender, about 10 minutes. Drain and let cool to room temperature.
3 Light a grill. In a large nonstick skillet, heat the 1/4 cup of olive oil. Add the garlic and shallots and cook over moderately high heat until golden, about 2 minutes. Add the potatoes and cook over low heat, smashing them gently with a spatula, until they start to break apart. Continue cooking, stirring a few times, until the potatoes are browned and crisp, about 5 minutes total. Season with salt and pepper.
4 In a medium skillet, melt the butter. Add the whole tarragon leaves and cook over moderate heat until the tarragon is fragrant, about 2 minutes. Add the tomatoes and cook over low heat, stirring occasionally, until the tomatoes burst and the butter is browned, about 7 minutes. Season with salt and pepper.
5 Drizzle the halibut with olive oil and season with salt and pepper. Grill the fillets over moderately high heat until nicely charred and just cooked, about 3 minutes per side. Transfer the fish to plates and spoon the tomato butter on top. Serve immediately with the smashed potatoes.
 
Posted by: Send a Meal AT 11:12 am   |  Permalink   |  0 Comments  |  Email
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