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Monday, June 9, 2014

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.