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...."
INGREDIENTS
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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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