Grilled Halibut with Tarragon-Caper Mayonnaise

Grilled Halibut with Tarragon-Caper Mayonnaise
Photo by Scott Phillips


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

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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