Grilled Halibut with Tarragon-Caper Mayonnaise

Grilled Halibut with Tarragon-Caper Mayonnaise
Photo by Scott Phillips


  • Four to six 1-¼-inch-thick halibut steaks (6 to 8 oz. each)
  • ½ tsp. sweet paprika
  • 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
  • + 8 more ingredients
    • 1 tsp. kosher salt
    • 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
    • ½ cup canola or vegetable oil
    • 1 Tbs. minced shallot

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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