Grilled Halibut with Smashed Fingerlings and Tomato Butter
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.
Grilled Halibut with Smashed Fingerlings and Tomato Butter
Grilled Halibut with Smashed Fingerlings and Tomato Butter
© Tina Rupp
Grilled Halibut with Smashed Fingerlings and Tomato Butter
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TOTAL TIME:
40 MIN plus 2 hr marinating
- SERVINGS: 4
Ingredients
- 1/2 cup chopped parsley
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1/4 cup chopped tarragon, plus 1/4 cup whole leaves
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Finely grated zest of 1 lemon
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Four 6- to 7-ounce skinless halibut fillets
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2 pounds fingerling potatoes
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Salt
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1/4 cup extra-virgin olive oil, plus more for drizzling
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4 garlic cloves, thinly sliced
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2 medium shallots, thinly sliced
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Freshly ground pepper
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6 tablespoons unsalted butter
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1 pint cherry tomatoes
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Directions
- 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 minutes. Drain and let cool to room temperature.
- 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.
- 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.
- 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.
Grilled Halibut with Smashed Fingerlings and Tomato Butter
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