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. Plus:  More Grilling Recipes and Tips 

Food & Wine
May 2013

Gallery

© Evi Abeler

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.