Grilled Halibut with Tarragon-Caper Mayonnaise

Grilled Halibut with Tarragon-Caper Mayonnaise
Photo by Scott Phillips


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

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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