Grilled Halibut with Orange Remoulade
- Active Time 15m
- Total Time 15m
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 if you have it on hand.
The capers, mustard and orange juice will go very well with a light, lively white wine with plenty of acidity. Try a pinot grigio from Italy, preferably from the Alto Adige region.
- 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
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.
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.
nutrition information per serving
600 calories; 42g total fat; 98mg cholesterol; 1212mg sodium; 5g carbohydrates; 0g fiber; 49g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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