Grilled Halibut with Brown Butter-Shallot Remoulade
Posted by brixlamab Admin on
Servings: 4
Halibut’s mild flavor and char from the grill is perfectly complemented by the richness of the remoulade sauce.
Ingredients
- 2 Tbs. unsalted butter
- 1/4 cup minced shallot
- 1 large egg
- 4 tsp. fresh lemon juice
- Kosher salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup canola or vegetable oil
- 3 Tbs. finely chopped cornichons
- 1 Tbs. chopped capers
- 1 Tbs. finely chopped fresh dill
- 1 Tbs. chopped fresh tarragon
- 1/4 tsp. smoked paprika
- 1-1/2 Tbs. olive oil; more for brushing the grill
- Four 1-1/4-inch-thick halibut steaks (about 8 oz. each)
- Microgreens, for garnish
Preparation
- In a small skillet, melt the butter over medium-low heat. Add the shallots, raise the heat to medium, andcook until the shallots are translucent and browned and the butter has a nutty aroma, about 3 minutes.
- In a medium bowl, whisk the egg, lemon juice, 3/4 tsp. salt, and a few grinds of black pepper in a bowl until well combined. Combine the oils and drizzle them into the egg mixture, whisking constantly. The sauce should be shiny and thick. Fold in the shallots, cornichons, capers, herbs, and paprika, and season to taste with salt and pepper.
- Generously coat both sides of the halibut with the olive oil and season both sides with salt and pepper. Let the halibut sit at room temperature for 15 minutes while the grill heats. Grill the halibut steaks directly over the heat source (covered on a gas grill, uncovered on a charcoal grill), without touching, until they have good grill marks, about 4 minutes. Flip the steaks and grill until the second sides have good grill marks and the fish is done to your liking, another 2 to 4 minutes. (Check for doneness by slicing into one of the thicker pieces.)
- Drag a generous spoonful of the remoulade on each of four plates, place the fillets on top, and garnish with a few microgreens. Serve with the remaining remoulade.