Grilled Halibut with Smashed Fingerlings and Tomato Butter

Name: Grilled Halibut with Smashed Fingerlings and Tomato Butter
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 pint cherry tomatoes; 907 grams fingerling potatoes; 4 garlic cloves, thinly sliced; 680 grams skinless halibut fillets; 1 Finely grated zest of lemon; 59 milliliters extra-virgin olive oil, plus more for drizzling; 118 milliliters chopped parsley; 4 servings Freshly ground pepper; 4 servings Salt; 2 mediums shallots, thinly sliced; 59 milliliters chopped tarragon, plus 1/4 cup whole leaves; 6 Tbsps unsalted butter

Grilled Halibut with Smashed Fingerlings and Tomato Butter might be just the main course you are searching for. One portion of this dish contains roughly 39g of protein, 33g of fat, and a total of 647 calories. This recipe serves 4. This recipe covers 43% of your daily requirements of vitamins and minerals. If you have butter, salt, lemon zest, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free and pescatarian diet. 1 person found this recipe to be yummy and satisfying. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

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.

Ingredients you will need

Lemon Zest

Tarragon

Halibut

Parsley

Herbs

Dry Seasoning Rub

Equipment you will use

Bowl

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.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Sauce Pan

Drain and let cool to room temperature.

Light a grill. In a large nonstick skillet, heat the 1/4 cup of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Grill

Add the garlic and shallots and cook over moderately high heat until golden, about 2 minutes.

Ingredients you will need

Shallot

Garlic

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.

Ingredients you will need

Salt And Pepper

Potato

Equipment you will use

Spatula

In a medium skillet, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the whole tarragon leaves and cook over moderate heat until the tarragon is fragrant, about 2 minutes.

Ingredients you will need

Tarragon

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.

Ingredients you will need

Salt And Pepper

Tomato

Butter

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Halibut

Equipment you will use

Grill

Transfer the fish to plates and spoon the tomato butter on top.

Ingredients you will need

Butter

Tomato

Fish

Serve immediately with the smashed potatoes.

Ingredients you will need

Potato

Equipment

Ingredients

Servings:

1pint

cherry tomatoes 907grams

fingerling potatoes 4

garlic cloves, thinly sliced 680grams

skinless halibut fillets 1

Finely grated zest of lemon 59milliliters

extra-virgin olive oil, plus more for drizzling 118milliliters

chopped parsley 4servings

Freshly ground pepper 4servings

Salt 2mediums

shallots, thinly sliced 59milliliters

chopped tarragon, plus 1/4 cup whole leaves 6Tbsps

unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Tangent Paragon Vineyard Pinot Gris. It has 4.6 out of 5 stars and a bottle costs about 12 dollars.