Grilled Halibut with Smashed Fingerlings and Tomato Butter

Grilled Halibut with Smashed Fingerlings and Tomato Butter
Photo by © Tina Rupp

Ingredients

  • ¼ cup chopped tarragon, plus 1/4 cup whole leaves
  • ¼ cup chopped tarragon, plus 1/4 cup whole leaves
  • ½ cup chopped parsley
  • ½ cup chopped parsley
  • 1 pint cherry tomatoes
  • 1 pint cherry tomatoes
  • 6 tablespoons unsalted butter
  • + 17 more ingredients
    • 6 tablespoons unsalted butter
    • Freshly ground pepper
    • 2 medium shallots, thinly sliced
    • Freshly ground pepper
    • 4 cloves garlic, thinly sliced
    • 2 medium shallots, thinly sliced
    • ¼ cup extra-virgin olive oil, plus more for drizzling
    • 4 cloves garlic, thinly sliced
    • 2 pounds fingerling potatoes
    • ¼ cup extra-virgin olive oil, plus more for drizzling
    • 4 6- to 7-ounce skinless halibut fillets
    • 2 pounds fingerling potatoes
    • Finely grated zest of 1 lemon
    • 4 6- to 7-ounce skinless halibut fillets
    • Salt
    • Finely grated zest of 1 lemon
    • Salt

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. 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 m...

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Comments

Variations on Grilled Halibut with Smashed Fingerlings and Tomato Butter

  • Grilled Halibut with Smashed Fingerlings and Tomato Butter
    • Salt
    • Freshly ground pepper
    • 2 medium shallots
    • 4 6- to 7-ounce skinless halibut fillets
    • 0.5 cup(s) chopped parsley
    • 0.25 cup(s) chopped tarragon
    • +5 other ingredients


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