Ingredients

1/2 Cup chopped parsley

1/4 cup chopped tarragon + 1/4 cup whole leaves

Grated zest of 1 lemon

(4) 6-7 oz skinless halibut fillets

6 Tbsp unsalted butter

1 pint cherry tomatoes

Salt & pepper

Preparation

  1. Melt the butter in a skillet 2. Add the whole tarragon leaves and cook till fragrant - around 2 min.
  2. Add the tomatoes and cook over low heat until they burst and butter is brown - around 7 min.
  3. Season with salt and pepper
  4. Drizzle the halibut with olive oil and season with salt and pepper.
  5. Grill the fillets over med-high heat until lightly charred - around 3 min per side.
  6. Spoon the tomato butter over halibut and serve