Cooking Light, April 2013 page 105

Updated December 07, 2012
Johnny Autry; Styling: Cindy Barr

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Grilled Halibut with Tarragon Beurre Blanc

Credit: 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

Credit: 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

Credit: 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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