Grilled Halibut with Tarragon-Caper Mayonnaise

Grilled Halibut with Tarragon-Caper Mayonnaise
Photo by Scott Phillips

Ingredients

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

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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