Grilled Halibut with Tarragon Beurre Blanc

Ingredients

• 4 servings asparagus with lemon and pecorino
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon peppercorns whole black
• 3 tablespoons butter cut into small pieces
• 0.7 cup cooking wine dry white
• 1 teaspoon tarragon fresh chopped
• 24 ounce pacific halibut filets 
• 0.3 teaspoon kosher salt 
• 4 servings rosemary-garlic roasted potatoes 
• 0.3 cup shallots chopped
• 2 large tarragon sprigs 

Equipment

• frying pan
• sauce pan
• whisk
• sieve
• measuring cup
• grill pan

Directions

1. Combine first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until liquid is reduced to 2 tablespoons (about 9 minutes).
2. Remove from heat; strain through a fine sieve over a measuring cup, pressing mixture to release liquid. Discard solids. Return liquid to pan.
3. Add butter, 1 piece at a time, stirring with a whisk until butter is incorporated. Stir in tarragon.
4. Sprinkle fish evenly with salt and ground pepper.
5. Heat a large grill pan over medium-high heat. Coat pan with cooking spray.
6. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness.
7. Serve with sauce.