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Elevation Ten

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Grilled Halibut with Orange Remoulade

Recipe Date:
January 27, 2017
Serving Size:
4
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Pairs well with Elevation Ten 2014 Pinot Grigio
Ingredients
  • 3/4 cup Mayonaise
  • 2 tbsps Dijon Mustard
  • 4 tbsps Fresh orange juice
  • 1/4 tsp Dried tarragon or 3/4 teaspoon chopped fresh tarragon
  • 2 tsps Drained capers, chopped
  • 2 Dilled gherkins, chopped
  • 1/2 tsp Anchovy paste
  • 1 tbsp Fresh chopped parsley
  • Fresh ground black pepper, to taste
  • 4 Halibut steaks, about 1 inch thick (about 2 lbs total)
  • 1 tbsp CaliVirgin EVOO
  • 1/2 tsp Salt
Directions

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.

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 rémoulade.

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