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Grilled Halibut with Orange Rémoulade
© Melanie Acevedo

Grilled Halibut with Orange Rémoulade

Contributed by Quick From Scratch Fish & Shellfish
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • FAST

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.

  1. 3/4 cup mayonnaise
  2. 2 tablespoons Dijon mustard
  3. 4 teaspoons fresh orange juice
  4. 1/4 teaspoon dried tarragon, or 3/4 teaspoon chopped fresh tarragon
  5. 2 teaspoons drained capers, chopped
  6. 2 dilled gherkins, chopped
  7. 1/2 teaspoon anchovy paste
  8. 1 tablespoon chopped fresh parsley
  9. Fresh-ground black pepper
  10. 4 halibut steaks, about 1 inch thick (about 2 pounds in all)
  11. 1 tablespoon cooking oil
  12. 1/2 teaspoon salt
  1. 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.
  2. 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.
Notes Fish Alternatives Serve grilled or broiled salmon steaks, salmon fillets, or skewered sea scallops with the rémoulade in place of the halibut.

Suggested Pairing

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 northern Alto Adige region.