This is one of my all-time favorite recipes. I came across the original recipe in Food & Wine magazine and just fell in love. It’s very light already, but I made a few alterations to make it even healthier. The combination of the citrus flavor with the tarragon is just divine, and that tomato butter just takes it over the top…plus it’s pretty easy. You’ll want to marinate for 2 hours so remember to prepare ahead! This bright dish is perfect for the spring and summer seasons!
Health tips: Low carb, low fat, anti-inflammatory, heart healthy, diabetes friendly
Ingredients (4 servings)
- 1/2 cup chopped parsley
- 1/4 cup chopped tarragon, plus 1/4 cup whole leaves
- Finely grated zest of 1/2 lemon
- Finely grated zest of 1/2 orange
- Four 5 oz. skinless halibut fillets, or any other white fish such as mahi mahi or cod
- 2 lbs. sweet potatoes
- Salt and pepper
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 garlic cloves, thinly sliced
- 2 medium shallots, thinly sliced
- Freshly ground pepper
- 3 tablespoons unsalted butter, plus 2 tablespoons extra-virgin olive oil
- 1 pint cherry tomatoes
- In a small bowl, toss the parsley, tarragon, lemon zest and orange zest together. 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. Add a pinch of salt and simmer over moderately high heat until tender, about 10 minutes. Drain and let cool to room temperature.
- Pre-heat either an outdoor or indoor grill over medium-high heat.
- In the same saucepan you boiled potatoes, heat the 1/4 cup of olive oil. Add the garlic and shallots and cook over medium heat until soft and golden, about 3 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 combined with onions and garlic and they start to brown a bit, about 5 minutes total. Season with salt and pepper as needed. (You can eliminate the additional salt if you’re watching your sodium.)
- In a medium skillet, melt the butter and add olive oil. Add the whole tarragon leaves and cook over medium heat until 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. (Tip: If you see that they are wrinkling and softening, you can help them burst by pricking with a fork.) The tomato juice and butter/olive oil mixture will create a light sauce.
- Drizzle the halibut with olive oil and season both sides with a pinch of salt and pepper. Grill the fillets over medium-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. Enjoy!