Grilled Halibut with Smashed Fingerlings and Tomato Butter

I love grilled halibut, and this is an especially nice preparation that is perfect for a summer evening. The bright, little tomatoes swimming in tarragon-infused browned butter was a perfect accompaniment for the herb-grilled fish and smashed potatoes. I recommend consuming this dish outside with a nice glass of pinot noir.

from: Food + Wine
serves: 2

1/4 cup chopped parsley
2 tablespoons chopped tarragon, plus 2 tablespoons whole leaves
finely grated zest of a small lemon
2 (6 to 7 ounce) skinless halibut fillets
1 pound fingerling potatoes
salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, thinly sliced
1 medium shallot, thinly sliced
freshly ground pepper
3 tablespoons unsalted butter
1/2 pint cherry tomatoes

In a medium bowl, toss the parsley with the copped tarragon and lemon zest. Rub the herbs all over the halibut; cover and refrigerate for 2 hours.

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. If you are using very small potatoes, start testing them around 8 minutes. Drain and let cool to room temperature.

Light a grill.

In a nonstick skillet, heat the 2 tablespoons of olive oil. Add the garlic and shallots and cook over medium heat until golden, about 2-3 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 and keep warm.

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In a skillet, melt the butter. Add the whole tarragon leaves and cook over medium 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.

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(they burst, but don’t really break down too much)

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 3-4 minutes per side (for a 1 inch thick fillet). Transfer the fish to plates and spoon the tomato butter on top. Serve immediately with the smashed potatoes.

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Wine Pairing Suggestion: Try a Pinot Noir from the Santa Maria Valley of Santa Barbara.

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