Grilled Halibut with Tarragon-Caper Mayonnaise

Grilled Halibut with Tarragon-Caper Mayonnaise
Photo by Scott Phillips


  • 2 Tbs. chopped capers
  • 4 tsp. fresh lemon juice
  • ¼ cup finely chopped cornichons (or gherkins)
  • ¾ tsp. kosher salt; more as needed
  • ½ cup extra-virgin olive oil
  • 1 Tbs. minced shallot
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • + 8 more ingredients
    • ½ cup canola or vegetable oil
    • 1 tsp. kosher salt
    • Freshly ground black pepper
    • 1 large egg
    • ½ tsp. sweet paprika
    • 1-½ Tbs. olive oil; more for brushing the grill
    • 1 Tbs. chopped fresh tarragon
    • Four to six 1-¼-inch-thick halibut steaks (6 to 8 oz. each)

Whisk the egg, lemon juice, salt, and a few grinds of black pepper in a bowl until well combined. Combine the oils and drizzle them into the egg mixture, whisking constantly. Once all the oil is added, the sauce should be shiny and thick. Fold in the remaining ingredients and season with salt and...

View full recipe at Fine Cooking


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