Tuesday, September 24, 2013

Chicken with Tarragon Cream Sauce

(Adapted from Food & Wine)


  • 2 tablespoons butter
  • 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 2 tablespoons chopped onion
  • 1 tablespoon flour
  • 1 cup dry white wine
  • 1/2 teaspoon dried tarragon, or 1 1/2 teaspoons chopped fresh tarragon
  • 1/2 cup heavy cream or half and half

  1. In a medium frying pan, heat the butter over moderate heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add it to the pan. 
  2. Cook the chicken until brown, about 5 minutes. Turn and cook until just done, 4 to 5 minutes longer. Remove the chicken from the pan and put it in a warm spot.
  3. Reduce the heat to moderately low. Stir in the onion and cook until starting to soften, about 2 minutes.
  4. Sprinkle the flour over the onion and stir to combine.
  5. Increase the heat to moderate; whisk in the wine and the tarragon, and cook until the sauce starts to thicken, about 2 minutes.
  6. Stir in the cream, the remaining 1/2 teaspoon salt, and any accumulated chicken juices. 

  7. Serve the sauce over the chicken.

White Wine Poached Salmon With Tarragon Hollandaise

(Adapted from Andrew Zimmerman)


For the Salmon:

  • Six 6-ounce, center-cut, skinless salmon fillets
  • 1 cup dry white wine
  • 1 rib of celery, coarsely chopped
  • 1/2 medium onion, coarsely chopped
  • 1 bay leaf
  • 1 tablespoon black peppercorns
  • Salt

For the Sauce:

  • 2 large egg yolks
  • 1 1/2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon finely chopped tarragon, plus whole leaves for garnish
  • 1/8 teaspoon cayenne pepper
  • 1 stick unsalted butter, cubed, at room temperature
  • Salt


  1. Bring a pot of water to a boil. Arrange the salmon fillets in a deep skillet in a single layer.
  2. Add the wine, celery, onion, bay leaf and peppercorns and enough of the boiling water to fully cover the salmon.
  3. Cook over moderate heat at a bare simmer until the salmon is just firm, about 10 minutes.
  4. Transfer the salmon to a platter and pat dry.
  5. Sprinkle lightly with salt.

Meanwhile, make the sauce:

  1. In a heatproof bowl set over a pot of simmering water, whisk the egg yolks with the water, lemon juice, mustard, chopped tarragon and cayenne until slightly thickened, about 2 minutes.
  2. Gradually add the butter, whisking constantly until fully incorporated, about 5 minutes.
  3. If the sauce is too thick, whisk in warm water, 1 teaspoon at a time, until the sauce is just pourable.
  4. Season with salt.

Spoon the hollandaise over the salmon fillets, garnish with tarragon leaves and serve.

Grilled Steak with Shallot Soy Sauce

(Adapted from Jean-Georges Vongerichten)


  • 1 cup regular or low-sodium soy sauce
  • 1/2 cup rice vinegar
  • 3 garlic cloves, thinly sliced
  • 2 shallots, thinly sliced
  • 1 tablespoon honey
  • 1/2 tablespoon black peppercorns
  • 1/4 cup fresh lime juice
  • 6 tablespoons unsalted butter
  • Freshly ground pepper
  • 1 1/2 pounds mixed mushrooms, such as creminis, oysters, and stemmed shiitakes, cut into 1/2-inch dice
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons finely chopped chives
  • Salt
  • Four 1/2-inch-thick boneless sirloin steaks (about 6 ounces each)
  • 2 tablespoons vegetable oil

  1. In a small saucepan, combine the soy sauce with the rice vinegar, garlic, shallots, honey and black peppercorns and simmer over moderate heat until the sauce is reduced by one-third, about 15 minutes. Remove the pan from the heat and let the sauce cool to room temperature, then cover and refrigerate it overnight. If you don't have time to refrigerate it, you can steep it, covered, for about an hour.
  2. Strain the sauce into another small saucepan and add the lime juice, 4 tablespoons of the butter and 1 teaspoon of ground pepper.
  3. Simmer the sauce over moderate heat for 2 minutes, then remove the pan from the heat and keep the sauce warm.
  4. In a large skillet, melt the remaining 2 tablespoons of butter over moderately high heat. When the foam subsides, add the mushrooms and ginger and cook, stirring occasionally, until the mushrooms are browned and almost tender, about 10 minutes.
  5. Remove the skillet from the heat, stir in the chives and season with salt and pepper.
  6. Season the steaks with salt and pepper.
  7. Heat the oil in another large skillet. Add the steaks and cook over high heat until browned, about 2 minutes per side for medium-rare meat.
  8. Spoon 2 tablespoons of sauce onto each of 4 plates, set a steak on top and cover with the mushrooms. Pass the remaining sauce at the table.

Smoky Strip Steaks with Chimichurri Sauce

(Adapted from Food & Wine)


  • 1/2 cup vegetable oil
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 cup chopped parsley
  • 1/2 cup chopped cilantro
  • 4 piquillo or roasted red bell peppers (from a jar), chopped (We actually used sweet and smoky cherry tomatoes!)
  • 4 garlic cloves, minced
  • 2 tablespoons minced onion
  • 1 tablespoon fresh lime juice
  • 2 teaspoons crushed red pepper
  • Salt and freshly ground pepper
  • Four thick cut strip steaks
  • 2 tablespoons unsalted butter, melted
  • Smoked sea salt and black pepper


  1. Light a grill. 
  2. In a medium bowl, whisk the oils with the vinegar. Stir in the parsley, cilantro, piquillo peppers, garlic, onion, lime juice and crushed red pepper. Season the chimichurri with salt and pepper and let stand for at least 20 minutes.
  3. Brush the steaks on both sides with the butter and season them with the smoked salt and pepper.
  4. Grill the steaks over moderately high heat, turning once, until nicely charred and medium-rare, about 8 minutes.
  5. Transfer to a platter and let rest for 10 minutes.
  6. Cut the steaks into 1-inch-thick slices and arrange them on the platter.
  7. Spoon some of the chimichurri sauce over the steak and serve, passing more smoked salt and pepper along with the remaining chimichurri sauce on the side.

Thai Grilled Chicken with Cilantro Dipping Sauce

(Adapted from Food & Wine)


  • 2 jalapeño peppers, seeds and ribs removed
  • 4 cloves garlic, minced minced
  • 1/2 cup lightly packed cilantro leaves and stems (minced, if you don't have a food processor!), plus 1 tablespoon chopped cilantro
  • 2 tablespoons Asian fish sauce (nam pla or nuoc mam)
  • 1 tablespoon cooking oil
  • 1 teaspoon Asian sesame oil
  • 1/2 teaspoon salt
  • 4 boneless, skinless chicken breasts
  • 6 tablespoons rice-wine vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon dried red-pepper flakes
  • 1 1/2 tablespoons water


  1. Light the grill or heat the broiler.
  2. In a blender or food processor, puree the jalapeños, 2 garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 teaspoon of the salt. (Make sure everything is finely chopped and combine by hand if you don't have a food processor!)
  3. Put the chicken in a shallow dish and coat it with the cilantro puree.
  4. Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook until just done, about 5 minutes longer.
  5. Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon salt to a simmer, stirring. 
  6. Simmer for 2 minutes.
  7. Pour the liquid into a small glass or stainless-steel bowl and let cool.
  8. Add the minced garlic, the 1 tablespoon chopped cilantro, the red-pepper flakes, and water.
  9. Serve each chicken breast with a small bowl of the dipping sauce alongside.

Cedar Plank Halibut with Herb Butter

(Adapted from Olympia Seafood)


For the Fish:

  • Two 1/2 pound halibut filets
  • 1/2 cup dry white wine
  • Salt
  • Pepper
  • 1 or 2 cedar planks (Depending on the size of your fish. I actually got a pretty big one that wouldn't fit in our baby grill, so I had to saw it in half! You can get cedar planks at specialty cooking stores and pretty much anywhere that sells barbecues. We got ours at Lowe's.)

Herb Butter:

  • 1 stick (1/2 cup) butter
  • 2 tsp dried tarragon (or 2 T fresh)
  • 2 tsp dried dill (or 2 T fresh)
  • 3 cloves garlic, minced
  • 1 heaping T of fresh lemon juice


For Butter:

  1. Blend ingredients together in a stand mixer or with a fork.
  2. Store in an airtight container for up to two weeks.

For the Fish:

  1. Soak cedar planks in water for at least 30 minutes.
  2. Preheat grill on medium-high heat.
  3. Sprinkle fish with salt and pepper and gently place it in a shallow baking dish with the wine for about 10 minutes, turning once to marinate both sides.
  4. Lay fish on cedar planks.
  5. Melt about 2 tablespoons herb butter and divide evenly between the two filets.
  6. Place cedar planks directly on grill and close the lid. Cook for about 10 minutes.
  7. Open the lid, baste the fish with more butter, and then cook it for about 10 more minutes with the lid up.
  8. Serve with corn, asparagus, or white rice!

Saturday, September 21, 2013

Spice-Crusted Chicken Breast with Cucumber Lemon Raita

If you know me, you know that I am a surprisingly picky eater. By this I mean, I mainly stick to safe foods and flavors. This Mediterranean-inspired dish was pretty out of my comfort zone.

To be honest, I wasn't sure I'd like it. Luckily, it was delicious. And I will continue to try things that I normally wouldn't....because if any of it is half as awesome as this, I will be one damn happy girl.

(Adapted from Joanne Weir)


  • 2 1/2 tablespoons coriander seeds
  • 2 1/2 tablespoons cumin seeds
  • 2 1/2 tablespoons fennel seeds
  • 1/2 seedless cucumber, unpeeled and coarsely shredded
  • 1 1/4 cups plain whole milk yogurt
  • 1 tablespoon finely grated lemon zest
  • 1 garlic clove, minced
  • 1/8 teaspoon cayenne pepper
  • Salt and freshly ground pepper
  • Four 6-ounce boneless skinless chicken breasts
  • 1/4 cup extra-virgin olive oil


  1. Preheat the oven to 350°.
  2. In a small dry skillet, toast the coriander, cumin and fennel seeds over moderate heat until golden and fragrant, about 3 minutes.
  3. Transfer to a spice grinder and let cool. Grind the seeds to a fine powder. (If I'm being totally honest, I don't own a spice grinder, so I just put them in a ziplock and ground them with the bottom of a Pyrex bowl...)
  4. Spread the shredded cucumber on several layers of paper towel and blot dry with more paper towels.
  5. Transfer the cucumber to a bowl and stir in the yogurt, lemon zest, garlic, cayenne and 1 teaspoon of the spice mixture; season the raita with salt and pepper.
  6. Brush the chicken with 2 tablespoons of the olive oil and season with salt and pepper.
  7. Sprinkle the remaining spice mixture all over the breasts.
  8. Heat a large ovenproof skillet over moderately high heat and add 1 tablespoon of olive oil.
  9. Add the breasts to the skillet and cook until golden, about 4 minutes.
  10. Turn the breasts and continue cooking for another 3 minutes.
  11. Transfer the skillets to the oven and bake the chicken for about 8 minutes, or until just cooked through.
  12. Serve the chicken warm, with the raita.

Thai Chicken with Basil

(Adapted from Food & Wine)

So this is Benjamin Basil. He is my basil plant. And I haven't killed him yet!

Boyfriend bought Benjamin Basil for me a few weeks ago, and since this is my third basil plant, I did extensive research on how to keep basil plants alive.

Long story short, the secret to keeping a basil plant alive is keeping the soil moist.

That's it.

So I guess I can't take too much credit for not killing my plant yet. It's pretty easy to keep alive. And it's been really nice to have fresh basil whenever I want it. It's also pretty sweet that Ben grows super fast. I can use as much basil as I need, and it grows back by the next day!

Here's the first recipe that was graced with Benjamin Basil's deliciousness:


  • 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-by-2-inch pieces
  • 2 tablespoons Asian fish sauce 
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon water
  • 1 1/2 teaspoons sugar
  • 2 tablespoons cooking oil
  • 1 large onion, cut into thin slices
  • 3 fresh red chiles, seeds and ribs removed, cut into thin slices, or 1/4 teaspoon dried red-pepper flakes
  • 3 cloves garlic, minced
  • 1 1/2 cups lightly packed basil leaves

  1. In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.
  2. In a large nonstick frying pan or a wok, heat the oil over moderately high heat.
  3. Add the onion and cook, stirring, for 2 minutes. Stir in the chiles and garlic; cook, stirring, 30 seconds longer.
  4. Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes.
  5. Add the marinade and cook 30 seconds longer.
  6. Remove from the heat and stir in 1 cup of the basil. Serve topped with the remaining 1/2 cup basil.

Chocolate Raspberry Tart

(Adapted from Epicurious)



  • 1 cup unbleached all purpose flour
  • 1/4 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
  • 1 1/2 tablespoons cold water
  • 1 large egg yolk
  • 6 tablespoons raspberry jam


  • 1 cup whipping cream (or half and half, if you want to cut some calories!)
  • 4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
  • (2) 1/2-pint baskets fresh raspberries
  • 1 teaspoon powdered sugar
  • 1 teaspoon unsweetened cocoa powder


For Crust:

  1. Combine flour, sugar, cocoa and salt in the bowl of a stand mixer. Add butter and stir on low, until mixture resembles coarse meal.
  2. Add water and egg yolk and stir on low until combined.
  3. Gather dough into rectangle chill 20 minutes. (Can be prepared 4 days ahead. Let dough soften slightly at room temperature before rolling out.)
  4. Preheat oven to 375°F. Butter and flour large round tart pan.
  5. Roll out dough between 2 sheets of waxed paper to a circle that is about two inches wider than your pan.
  6. Peel off 1 waxed paper sheet. Invert dough into prepared pan, press evenly to fit.
  7. Freeze until firm, about 10 minutes. Peel off second waxed paper sheet. Trim edges.
  8. Line crust with foil; fill with dried beans, dried rice, or pie weights. Bake until crust is set, about 12 minutes.
  9. Remove foil and beans. Bake until crust just begins to darken around edges, piercing with toothpick if crust bubbles, about 12 minutes longer.
  10. Remove from oven; maintain oven temperature.
  11. Spread jam over bottom of crust.
  12. Bake until jam is set, about 3 minutes. Transfer pan to rack; cool completely.

For Filling:

  1. Bring cream to boil in heavy small saucepan. Remove from heat.
  2. Add chocolate and whisk until melted and smooth.
  3. Transfer chocolate ganache to bowl and refrigerate until chilled but not firm, about 45 minutes or less
  4. Using electric mixer, beat ganache until very thick and semifirm.
  5. Spread ganache over jam in crust. (Can be prepared 8 hours ahead. Refrigerate.)
  6. Arrange raspberries atop ganache.
  7. Stir powdered sugar and cocoa in bowl. Sift over tart.

Monday, September 2, 2013

Peach Basil Balsamic Sorbet

  • 1 cup sugar
  • 1 cup filtered water
  • 10 basil leaves
  • 4 whole ripe peaches, peeled and pitted
  • juice from 1 lemon
  • 1 1/2 - 2 teaspoons balsamic vinegar


  1. Bring water, sugar, 8 basil leaves, and lemon juice to a boil in a medium-sized non-reactive pot. Reduce heat and allow it to simmer for 10 minutes. Remove from heat and allow to cool.
  2. Meanwhile, puree peaches. Peaches tend to have stringy flesh, so I like to do this by hand to get rid of the stringiness. Use a fork or your hands to smash peaches in a bowl. Press peaches through a fine mesh strainer into a second bowl. You can use your hands or the back of a large serving spoon. Continue to smash and press until the only thing left in the strainer is stringy pulp (There shouldn't be too much of this!).
  3. Remove basil leaves from sugar syrup and pour sugar into peach puree.
  4. Add balsamic to peach/sugar mixture and combine.
  5. Mince remaining two basil leaves and add them to the peach mixture.
  6. Freeze sorbet in your ice cream maker according to manufacturers instructions.**
  7. Cover and freeze until firm.

** If you don't have an ice cream maker, no problem! You can freeze it in the freezer, whisking it every thirty minutes until it has become soft-serve consistency.

Rich Chocolate Ice Cream

  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup white sugar
  • 1/2 cup packed dark brown sugar
  • 4 egg yolks
  • 1 ounce baking chocolate, coarsely chopped
  • 1 tablespoon cocoa powder
  • a pinch of salt

  1. Bring heavy cream and milk to a simmer over medium-high heat, stirring frequently. Turn heat to low.
  2. Meanwhile, whisk egg yolks, sugar, brown sugar, and salt in a medium bowl until yolks have lightened in color.
  3. When cream and milk are simmering, whisk in chocolate and cocoa powder until well combined and chocolate has melted. (There may be some flecks of chocolate still, but that's okay!)
  4. Pour about 1/3 of the hot milk into the egg mixture, whisking constantly. Pour the egg/milk mixture back into the pot of milk and continue to whisk. (This is called 'tempering'! It allows the eggs to emulsify with the cream without cooking into chunks of egg!)
  5. Whisk the mixture constantly over medium/low heat until it thickens and coats the back of a spoon. This will take about five minutes or so. Do not allow the mixture to boil.
  6. Put base into a bowl and allow to cool for 15-20 minutes. Refrigerate overnight, or until the mixture has reached 41 degrees F.
  7. Freeze base in your ice cream maker according to manufacturer's instructions.
  8. Cover and freeze until hardened.

Lemon Lavender Ice Cream

Two summers ago, I spent some time in San Francisco for a non-profit organization workshop. We got to live in this huge old house that was walking distance from pretty much everything. There was this really cool coffee shop/bar right around the corner that I used to walk to every morning. They had these vegan lemon lavender cookies that I haven't been able to get my mind off of.

I bought some lavender a few months ago at a specialty store and kept forgetting to use it until now. Instead of trying to recreate those amazing cookies, I decided to use my new Kitchenaid ice cream maker attachment to make lemon lavender ice cream.

It was a success.


  • 1 cup whole milk
  • 3/4 cup sugar
  • 1 1/2 cups heavy cream
  • pinch of salt
  • 1/4 cup dried lavender
  • zest of two lemons
  • 5 large egg yolks


1. In a medium saucepan, warm the milk, sugar, 1 cup heavy cream, salt, lavender, and lemon zest.

2. Once the mixture is hot and steaming, remove from heat, cover, and let stand for an hour to infuse the lemon/lavender flavor. 

3. Remove the lemon and lavender with a strainer, then press down with a spatula firmly to extract as much flavor as you can. Discard lemon and lavender.

4. Pour the remaining heavy cream into a large bowl and set the strainer over the top.

5. Rewarm the infused milk. In a separate bowl, whisk together the egg yolks, then slowly pour some of the warm mint mixture into the yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.

6. Cook the custard, stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant read thermometer, it should read around 170ºF (77ºC).

7. Immediately strain the mixture into the cream, then stir the mixture over an ice bath until cool.

8. Refrigerate the mixture thoroughly, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions.

9. When finished, cover and freeze until firm.

Fresh Mint Chip Ice Cream

I just got a Kitchenaind Ice Cream Maker attachment and it seems that I've caught a touch of ice cream fever!

I can't help myself! Ice cream is as versatile as it is delicious and I've been having a blast creating and trying different flavors. 

I think I'm addicted to making ice cream. Our freezer is full and it's been less than a week since I got my attachment! Unfortunately, ice cream is not the healthiest treat, though. I promise I'll start experimenting with lower calorie ice cream bases as soon as we run out of heavy cream!

(Adapted from David Lebovitz)


For the mint ice cream:

  • 1 cup whole milk
  • 3/4 cup sugar
  • 2 cups heavy cream
  • pinch of salt
  • 2 cups packed fresh mint leaves
  • 5 large egg yolks
  • optional: 1 teaspoon mint extract (This ice cream has really more of an earthy sweet mint flavor. If you want more of a punch, add mint extract)

For the chocolate chips:

  • 5 ounces bittersweet or semisweet chocolate, chopped

1. In a medium saucepan, warm the milk, sugar, 1 cup heavy cream, salt, and mint. 

2. Once the mixture is hot and steaming, remove from heat, cover, and let stand for an hour to infuse the mint flavor.

3. Remove the mint with a strainer, then press down with a spatula firmly to extract as much mint flavor and color as possible. (You can also use well-washed hands to do it as well, making sure the mixture isn’t too hot to safely handle.) Once the flavor is squeezed out, discard the mint.

4. Pour the remaining heavy cream into a large bowl and set the strainer over the top.

5. Rewarm the infused milk. In a separate bowl, whisk together the egg yolks, then slowly pour some of the warm mint mixture into the yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.

6. Cook the custard, stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant read thermometer, it should read around 170ºF (77ºC).

7. Immediately strain the mixture into the cream, then stir the mixture over an ice bath until cool. Add mint extract, if desired. 

8. Refrigerate the mixture thoroughly, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions.

While the mixture is freezing, melt the chocolate in a small ziplock bag, squeezing until smooth. Place a small storage container in the freezer.

9. When the ice cream in the machine is ready, cut a small corner off of the ziplock bag of chocolate and scribble some of the it into the container. Then add a layer of the just-churned ice cream to the container. Scribble melted chocolate over the top of the ice cream, then quickly stir it in, breaking up the chocolate into irregular pieces. Continue layering the ice cream, scribbling more chocolate and stirring as you go.

When finished, cover and freeze until firm.

Sunday, September 1, 2013

Halibut with Braised Romaine and Cumin Brown Butter Sauce

I may have forgotten to mention this, but Boyfriend and I are poor, so my dad took us on a grocery shopping trip a few weeks ago. When we got home, Boyfriend and I inventoried all of the food, spices, and sauces that we had in our pantry and have made countless meals using only the things my dad bought us and things we already had. It's been really fun and really productive!

We just finished eating this halibut dish, and I can honestly say that this is my favorite halibut recipe. The crunch of the radishes, the depth of the mint, the unexpected bite of cumin, and the way that the lettuce absorbs every bit of flavor made for a different experience in every bite.

(Adapted from Food & Wine)


  • 1 pound new potatoes (These are basically baby potatoes. Like baby corn, they are sweeter and softer. They come in a variety of colors. If you can't find them, red potatoes work also!) 
  • 2 serrano chiles, one halved lengthwise, one seeded and thinly sliced
  • 3 mint sprigs—leaves chopped, stems reserved
  • Kosher salt
  • 1/4 cup extra-virgin olive oil
  • 12 large radishes, quartered lengthwise
  • Freshly ground pepper
  • 2 small romaine hearts—large inner leaves halved lengthwise and small leaves left whole
  • 1/2 cup low-sodium chicken broth
  • 4 tablespoons unsalted butter
  • Four 6-ounce skinless halibut fillets
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice


  1. In a medium saucepan, cover the potatoes with water. Add the halved serrano, the mint stems and a generous pinch of salt and bring to a boil. Cook over moderate heat until the potatoes are tender, about 10 minutes. 
  2. Drain the potatoes and let cool slightly; discard the chile and mint stems. Cut the potatoes in half.
  3. In a very large skillet, heat 2 tablespoons of the oil. Add the radishes and a generous pinch each of salt and pepper and cook over moderately high heat until just softened, 1 to 2 minutes.
  4. Fold in all of the romaine and the sliced serrano.
  5. Add the broth and cook over moderate heat, tossing, until the lettuce is just wilted and the radishes are crisp-tender, about 4 minutes.
  6. Stir in the potatoes and the chopped mint and season with salt and pepper; transfer to a bowl and keep warm.
  7. Wipe out the skillet and melt the butter in the remaining 2 tablespoons of oil.
  8. Season the halibut with salt and pepper and cook over moderate heat until the butter is golden and the fish is browned on the bottom, 3 minutes. Turn the fish.
  9. Add the cumin to the butter and cook, spooning the butter over the fish until just cooked through, about 3 minutes.
  10. Transfer to plates; spoon the vegetables alongside.
  11. Add the lemon zest and juice to the skillet; season with salt and pepper.
  12. Spoon the brown butter over the fish and vegetables and serve.