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Grilled Halibut with Rémoulade


The sweet, flaky halibut pairs naturally with the power and richness of the spicy rémoulade.
Yield: 4
Cook Time: 30 minutes
Ingredients
  • 1 cup mayonnaise, preferably homemade
  • Salt and pepper to taste
  • 1 small garlic clove, minced
  • 2 tablespoons chopped capers
  • 2 tablespoons chopped parsley
  • 1 teaspoon chopped fresh tarragon, or a pinch of dried
  • 1 tablespoon Dijon mustard, or to taste
  • 2 anchovies, minced, or to taste
  • 1/4 teaspoon cayenne, or to taste
  • 1 1/2 to 2 pounds halibut, in 4 small steaks or 2 large steaks, or 1 or 2 fillets
Directions
Start a wood or charcoal fire or heat a gas grill or broiler; fire should be quite hot and the rack about 4 inches from heat source. Combine mayonnaise with all remaining ingredients except fish.

Season fish with salt and pepper, then grill it. Turn when nicely browned, about 4 or 5 minutes, then cook an additional 4 or 5 minutes on other side. Fish is done when center is just opaque and tender throughout; use a thinbladed knife to check. Serve either hot, warm, at room temperature or cold, with rémoulade.

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