Grilled Halibut with Tarragon-Caper Mayonnaise

Grilled Halibut with Tarragon-Caper Mayonnaise
Photo by Scott Phillips


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

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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