Grilled Halibut with Orange Rémoulade
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
May 2013
Gallery
© Evi Abeler
Recipe Summary
Ingredients
Directions
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.