Ingredients
3/4 c. mayonnaise
2 tbsp. Dijon mustard
4 tsp. fresh orange juice
1/4 tsp. dried tarragon
2 tsp. drained capers
2 dilled gherkins
1/2 tsp. anchovy paste
1 tbsp. chopped fresh parsley
fresh-ground black pepper
4 halibut steaks
1 tbsp. Cooking oil
1/2 tsp. salt
Preparation
Step 1In 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.Step 2Light 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.Step 3Fish Alternatives: Serve grilled or broiled salmon steaks, salmon fillets, or skewered sea scallops with the rémoulade in place of the halibut.Step 4Wine 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.
