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

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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