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Ingredients

• 4 halibut or salmon fillets, 1 1/2 lb. total, pin bones removed
• Salt and freshly ground pepper, to taste
• 2 garlic cloves
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 1 Tbs. fresh tarragon leaves
• 5 Tbs. olive oil
• 1 tsp. anchovy paste (optional)
• 1 Tbs. white wine or sherry vinegar, or to taste

Description

If You Prefer The Sauce To Have A Mellower Garlic And Herbal Flavor, You Can Blanch The Garlic And Herbs Before Combining Them In The Food Processor. Bring A Small Saucepan Of Water To A Boil, Add The Garlic And Cook For 1 Minute. Add The Parsley And Tarr

Williams-Sonoma