Grilled Halibut with Orange Remoulade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
3/4 cup mayonnaise |
2 tablespoons dijon mustard |
4 teaspoons fresh orange juice |
1/4 teaspoon dried tarragon, or 3/4 teaspoon chopped fresh tarragon |
2 teaspoons drained capers, chopped |
2 dilled gherkins, chopped |
1/2 teaspoon anchovy paste |
1 tablespoon chopped fresh parsley |
fresh-ground black pepper |
4 halibut steaks, about 1 inch thick (about 2 pounds in all) |
1 tablespoon cooking oil |
1/2 teaspoon salt |
Directions:
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.
3. Fish Alternatives: Serve grilled or broiled salmon steaks, salmon fillets, or skewered sea scallops with the rémoulade in place of the halibut.
4. Wine Recommendation: 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.
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