- 1/2 cup chopped parsley
- 1/4 cup chopped tarragon, plus 1/4 cup whole leaves
- Finely grated zest of 1 lemon
- Four 6- to 7-ounce skinless halibut fillets
- 2 pounds fingerling potatoes
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 garlic cloves, thinly sliced
- 2 medium shallots, thinly sliced
- Freshly ground pepper
- 6 tablespoons unsalted butter
- 1 pint cherry tomatoes
- 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.
Try a Pinot Noir from the Santa Maria Valley of Santa Barbara in California.