halibut with tarragon beurre blanc

Halibut with Tarragon Beurre Blanc

2/3 cup dry white wine

1/4 cup chopped shallots

1/2 teaspoon whole black peppercorns

2 large tarragon sprigs

3 tablespoons butter, cut into small pieces

1 teaspoon chopped fresh tarragon

4 (6-ounce) halibut fillets

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cooking spray

Combine first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until liquid is reduced to 2 tablespoons (about 9 minutes). Remove from heat; strain through a fine sieve over a measuring cup, pressing mixture to release liquid. Discard solids. Return liquid to pan. Add butter, 1 piece at a time, stirring with a whisk until butter is incorporated. Stir in tarragon.

2. Sprinkle fish evenly with salt and ground pepper. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness. Serve with sauce.

serve with...

Rosemary-Garlic Roasted Potatoes

garlic head

2 tablespoons extra-virgin olive oil

20 ounces whole baby potatoes

3 thyme sprigs

3 rosemary sprigs

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon kosher salt

2 tablespoons chopped fresh flat-leaf parsley

1. Preheat oven to 450°.

2. Remove white papery skin from garlic head; separate but do not peel cloves. Place garlic, olive oil, potatoes, thyme sprigs, and rosemary sprigs in a large bowl; toss to coat. Arrange potato mixture on a foil-lined jelly-roll pan. Sprinkle evenly with 1/4 teaspoon kosher salt and pepper. Bake at 450° for 25 minutes, stirring after 13 minutes. Sprinkle with 1/8 teaspoon kosher salt and parsley.

Asparagus with Lemon and Pecorino

1 pound trimmed asparagus

2 teaspoons extra-virgin olive oil

2 teaspoons grated lemon rind

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

1 ounce shaved pecorino Romano cheese

Bring a large pot of water to a boil. Add asparagus; cook for 2 minutes or until crisp-tender. Drain.

Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add asparagus; cook 1 minute. Sprinkle evenly with lemon rind, pepper, and salt; toss to coat. Sprinkle asparagus with pecorino Romano cheese.