Grilled Halibut with Smashed Fingerlings and Tomato Butter

Grilled Halibut with Smashed Fingerlings and Tomato Butter

Tina Rupp

Provided by: Food&Wine

40 mins total 0 mins prep Full Screen

Servings

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.

Ingredients

• 1/2 cup(s) chopped parsley
• 1/4 cup(s) chopped tarragon, plus 1/4 cup whole leaves
• Finely grated zest of 1 lemon
• 4 6- to 7-ounce skinless halibut fillets
• 2 pound(s) fingerling potatoes
• Salt
• 1/4 cup(s) extra-virgin olive oil, plus more for drizzling
• 4 clove(s) garlic, thinly sliced
• 2 medium shallots, thinly sliced
• Freshly ground pepper
• 6 tablespoon(s) unsalted butter
• 1 pint(s) 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.

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