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Halibut with Tartar-Style Dressing

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This fun twist on tartar sauce omits the usual mayo, instead mixing capers, cornichons and olive oil for a chunky dressing.

  1. 1/2 small shallot, finely chopped
  2. 1 1/2 tablespoons fresh lemon juice
  3. 4 cornichons, diced
  4. 3 tablespoons chopped flat-leaf parsley
  5. 1 tablespoon capers, rinsed and coarsely chopped
  6. 1/4 teaspoon sweet paprika
  7. 3 tablespoons extra-virgin olive oil, plus more for brushing
  8. Four 6-ounce skinless halibut fillets (1 inch thick)
  9. Kosher salt and freshly ground pepper
  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.
  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.