Grilled Halibut with Tarragon-Caper Mayonnaise

Grilled Halibut with Tarragon-Caper Mayonnaise
Photo by Scott Phillips


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

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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