Grilled Halibut with Tarragon-Caper Mayonnaise

Grilled Halibut with Tarragon-Caper Mayonnaise
Photo by Scott Phillips


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

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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