Grilled Halibut With Orange Rémoulade Recipe

Name: Grilled Halibut With Orange Rémoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 remoulade.
3
Fish Alternatives: Serve grilled or broiled salmon steaks, salmon fillets, or skewered sea scallops with the remoulade 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.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Halibut With Orange Rémoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Halibut With Orange Rémoulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions