How To Make Grilled Halibut with Orange Rémoulade
Add a bright and creamy touch to this flaky and tender grilled halibut with orange remoulade, a mayonnaise-based sauce with pickles and anchovy.
Serves:
Ingredients
- ¾cupmayonnaise
- 2tbspDijon mustard
- 4tsporange juice,fresh
- ¼tspdried tarragon
- 2tspcapers,drained
- 2dilled gherkins
- ½tspanchovy paste
- 1tbspfresh parsley,chopped
- fresh ground black pepper
- 4halibut steaks
- 1tbspcooking oil
- ½tspsalt
Instructions
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In a small glass or stainless-steel bowl, whisk together the mayonnaise, mustard, orange juice, tarragon, capers, gherkins, anchovy paste, parsley, and ⅛ teaspoon pepper.
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Light the grill or heat the broiler. Coat the halibut with the oil and season with salt and ¼ teaspoon pepper.
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Grill or broil the fish for 3 minutes. Turn and cook for about 4 minutes longer until just done.
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Serve the fish with the orange rémoulade, and enjoy!
Recipe Notes
Fish Alternatives: Serve grilled or broiled salmon steaks, salmon fillets, or skewered sea scallops with the rémoulade in place of the halibut
Nutrition
- Calories: 718.56kcal
- Fat: 42.74g
- Saturated Fat: 6.50g
- Trans Fat: 0.01g
- Monounsaturated Fat: 12.70g
- Polyunsaturated Fat: 22.30g
- Carbohydrates: 2.93g
- Fiber: 1.23g
- Sugar: 0.92g
- Protein: 76.54g
- Cholesterol: 217.24mg
- Sodium: 1184.19mg
- Calcium: 43.88mg
- Potassium: 1834.33mg
- Iron: 1.19mg
- Vitamin A: 90.78µg
- Vitamin C: 4.30mg
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