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

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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