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

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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