Lordy, this looks too good not to repost!
As we noted a week or so ago, herbs are the first plants in our garden that really “pop” with the coming of spring. And while we get plenty of fresh goodies from the farmers market, there is nothing quite like getting the first taste of produce from our own garden. It sort of “hardens” the idea that spring is really here (for us, at least). Right now we have plenty of mint (cocktails on the way), marjoram and oregano, but this spring our tarragon (finally) took off. We couldn’t wait to use it.
And we knew exactly how we wanted to use the tarragon, as a flavoring for roasted fish. Here in Norcal, that usually means local halibut, rock cod/rockfish or salmon. In this case we use halibut, but any firm white fish will do. As for the cooking method, you can go sous-vide (and it would be great)…
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