Grilled Halibut with Orange Remoulade

By Dianewaldron

Ingredients

• 1/4 C mayonnaise
• 2 T Dijon mustard
• 4 t fresh orange juice
• 1/4 t dried tarragon, or 3/4 t chopped fresh tarragon
• 2 t drained capers, chopped
• 2 dilled gherkins, chopped
• 1/2 t anchovy paste
• 1 T chopped fresh parsley
• Fresh-ground black pepper
• 4 halibut steaks, about 1 inch thick (about 2 lbs in all)
• 1 T cooking oil
• 1/2 teaspoon salt

Preparation

Step 1

Remoulade:
In a small glass or stainless-steel bowl, whisk together the mayonnaise, mustard, orange juice, tarragon, capers, gherkins, anchovy paste, parsley, and 1/8 t pepper.

Fish:
Light the grill or heat the broiler. Coat the halibut with the oil and season with the salt and 1/4 t 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 remoulade.

**Fish Alternatives: Serve grilled or broiled salmon steaks, salmon fillets, or skewered sea scallops with the remoulade in place of the halibut.