Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

How to Make It

Step 1    

Light a grill. In a small bowl, stir together the chopped shallot and lemon juice. Let stand for 5 minutes. Stir in the cornichons, parsley, capers, paprika and the 3 tablespoons of olive oil.

Step 2    

Brush the grate with oil. Season the halibut with salt and pepper and grill over moderately high heat, turning, until opaque, 6 minutes. Transfer to plates, spoon the dressing on top and serve.

Suggested Pairing

Medium-bodied Pinot Blanc, such as one from Washington State.

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