Grilled Halibut with Tarragon-Caper Mayonnaise

Grilled Halibut with Tarragon-Caper Mayonnaise
Photo by Scott Phillips


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