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

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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