Grilled Halibut with Tarragon-Caper Mayonnaise

Grilled Halibut with Tarragon-Caper Mayonnaise
Photo by Scott Phillips

Ingredients

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

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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