Grilled Halibut with Smashed Fingerlings and Tomato Butter

Ingredients

• Salt
• Finely grated zest of 1 lemon
• 4 6- to 7-ounce skinless halibut fillets
• 2 pounds fingerling potatoes
• ¼ cup extra-virgin olive oil, plus more for drizzling
• 4 cloves garlic, thinly sliced
• 2 medium shallots, thinly sliced
• + 5 more ingredients
• • Freshly ground pepper
  • 6 tablespoons unsalted butter
  • 1 pint cherry tomatoes
  • ½ cup chopped parsley
  • ¼ cup chopped tarragon, plus 1/4 cup whole leaves

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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