Cooking Light, April 2013 page 105
Since multiple recipes appear on page 105, select the one(s) you want to save, share or create a shopping list for, here.
Grilled Halibut with Tarragon Beurre Blanc
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.
Asparagus with Lemon and Pecorino
Spring asparagus shines with just a few flavor enhancements.
Rosemary-Garlic Roasted Potatoes
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.