Cooking Light, April 2013 page 105

December 07, 2012
Photo: Johnny Autry; Styling: Cindy Barr
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Grilled Halibut with Tarragon Beurre Blanc

Photo: Brian Woodcock; Styling: Mary Clayton Carl
Grilled Halibut with Tarragon Beurre Blanc Recipe
Serve with Rosemary-Garlic Roasted Potatoes and Asparagus with Lemon and Pecorino. Choose U.S. wild-caught halibut. The sauce would be tasty with cod or inexpensive tilapia.
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Asparagus with Lemon and Pecorino

Photo: Johnny Autry; Styling: Cindy Barr
Asparagus with Lemon and Pecorino Recipe
Spring asparagus shines with just a few flavor enhancements.

 

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Rosemary-Garlic Roasted Potatoes

Photo: Johnny Autry; Styling: Cindy Barr
Rosemary-Garlic Roasted Potatoes Recipe
Look for bags of colorful baby potatoes, which cook quickly. If you can't find them, use halved fingerling potatoes. Squeeze the soft roasted garlic out of the skins, and enjoy with the potatoes.

 

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