-
1
Melt 1/2 tablespoon butter in a skillet over medium heat.
-
2
Add the shallot and cook, stirring occasionally, until just soft, about 3 minutes.
-
3
Stir in the tomato, vinegar, 1/4 cup water, 1 tablespoon tarragon and 1/4 teaspoon each salt and pepper; bring to a simmer and cook until reduced by half, about 5 minutes.
-
4
Remove from the heat.
-
5
Place the green beans in a large microwave-safe bowl.
-
6
Drizzle with 1 tablespoon water, cover with plastic wrap and microwave until crisp-tender, about 4 minutes.
-
7
Season with salt and pepper; keep warm.
-
8
Put the cornmeal in a shallow bowl.
-
9
Dredge the fish in the cornmeal, shaking off the excess.
-
10
Heat 1/2 tablespoon butter in a large nonstick skillet over medium-high heat.
-
11
Working in batches, add the fish and cook until golden, turning once, about 5 minutes.
-
12
(Add more butter between batches, if needed.)
-
13
Transfer the fish to plates.
-
14
Return the sauce to medium heat.
-
15
Add the half-and-half, bring to a simmer and cook until slightly thickened, about 3 minutes.
-
16
Stir in the remaining 1 tablespoon tarragon and 1/2 tablespoon butter and season with salt.
-
17
Serve the fish with the green beans and top with the sauce.
-
18
Photograph by Antonis Achilleos
