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Grilled Halibut with Orange Remoulade

Source: Quick from Scratch - Fish
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
The only part of this simple supper that requires any effort is the rémoulade sauce—and that just calls for a little chopping and stirring. Dried tarragon works surprisingly well here, but use fresh, of course, if you have it on hand.
3/4 cup mayonnaise
2 tablespoons dijon mustard
4 teaspoons fresh orange juice
1/4 teaspoon dried tarragon, or 3/4 teaspoon chopped fresh tarragon
2 teaspoons drained capers, chopped
2 dilled gherkins, chopped
1/2 teaspoon anchovy paste
1 tablespoon chopped fresh parsley
Fresh-ground black pepper
4 halibut steaks, about 1 inch thick (about 2 pounds in all)
1 tablespoon cooking oil
1/2 teaspoon salt
Grilled Halibut with Orange Remoulade Recipe at
In a small glass or stainless-steel bowl, whisk together the mayonnaise, mustard, orange juice, tarragon, capers, gherkins, anchovy paste, parsley, and 1/8 teaspoon pepper.

Light the grill or heat the broiler. Coat the halibut with the oil and season with the salt and 1/4 teaspoon pepper. Grill or broil the fish for 3 minutes. Turn and cook until just done, about 4 minutes longer. Serve the fish with the orange rémoulade.

Fish Alternatives

Serve grilled or broiled salmon steaks, salmon fillets, or skewered sea scallops with the rémoulade in place of the halibut.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 600
Fat. Total: 42g
Protein: 49g
Carbohydrates, Total: 5g
Sodium: 1212mg
% Cal. from Fat: 63%
Cholesterol: 98mg
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