- Prep: 2 hr
- Cook Time: 40 min
- Total: 2 hr 40 min
- Serving: 4 Servings
The grilled halibut in this dish is complimented by a coating of fresh parsley and tarragon and a side of garlicky fingerling potatoes, topped with rich buttery tomatoes.
- 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
- Sea salt
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 5 garlic cloves, thinly sliced
- 2 medium shallots, thinly sliced
- Freshly ground pepper
- 6 tablespoons unsalted butter
- 1 pint cherry tomatoes
- Place the parsley, tarragon and lemon zest in a large bowl and mix. Add the halibut fillets and toss with the herbs until fish is well coated; cover the bowl and place the halibut in the refrigerator to marinate for at least 2 hours.
- Put the potatoes in a large saucepan and fill with water until potatoes are covered. Add salt to the water and then bring to a boil over high heat. Once the potatoes boil, reduce heat to medium-high and simmer for about 10 minutes. Drain the potatoes and set aside to cool.
- Prepare your gill on medium-high heat.
- In a large sauté pan, heat the oil and sauté the garlic and shallots until garlic is fragrant but not browned, about 2 minutes. Drop in the potatoes and sauté for about 6-8 minutes; the potatoes will become brown and crispy. Sprinkle with salt and pepper and set aside.
- In another sauté pan, melt the butter and sauté the tarragon over medium heat for 2 minutes. Put in the tomatoes, reduce the heat to low, and continue to sauté for about 8 minutes until the tomatoes split. Sprinkle with salt and pepper and set aside.
- Brush the halibut with olive oil and sprinkle with salt and pepper. Place fish on the grill and cook for approximately 3 minutes per side, flipping once.
- Place the halibut on a plate and spoon over the tomatoes on top of the fillet. Serve immediately with a side of the fingerling potatoes.