Halibut with Lemon Tarragon Remoulade
and couscous stuffed tomatoes
Remoulade is a French-style tartar sauce with a pinch of curry powder and a creamines that goes well with fish. Roasting tomatoes on the side helps them to release their juices into a filling of couscous and goat cheese.
Smarts: Halibut is a firm white fish that holds up well to high heat, so it can get a crisp crust when you sear it in a pan. If you can't find halibut or want a more budget-friendly version, any white fish (like tilapia) can be used as a substitute.
Ingredients
- Halibut - 1 lb (sub any firm white fish)
- Oil, cooking - 1 Tbsp
- Butter - 1 Tbsp
- Lemon Tarragon Remoulade (ingredients listed separately) - 1/3 cup
- Capers - 1 tsp, rinsed, drained and chopped
- Tarragon, fresh - 1/2 tsp, chopped
- Mayonnaise - 1/4 cup
- Mustard, Dijon - 1 tsp
- Lemon juice - 1/2 tsp
- Vinegar, sherry - 1/2 tsp
- Curry powder, mild - 1/4 tsp
- Stock, any type - 3/4 cup (sub water)
- Salt - 1/2 tsp
- Butter - 2 Tbsp
- Couscous - 3/4 cup
- Tomatoes, medium - 4
- Olives, kalamata, pitted - 1/4 cup, chopped
- Parsley (opt) - 1 Tbsp, chopped
- Cheese, goat - 3 oz
Nutrition Facts
Prep
- Make remoulade - Finely chop capers and tarragon. Combine with mayonnaise, mustard, lemon juice, vinegar and curry powder. (Can be done up to 5 days ahead)
- Make couscous - (Skip if made ahead on Monday.) Combine stock, salt and butter (the portion for the tomatoes) in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 4 days ahead)
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Make
- Heat oven to 400F / 204C.
- While oven heats, slice tomatoes in half lengthwise. Gently scoop out seeds and juice (you can save these and toss them in Thursday's soup if you'd like), leaving a hollow tomato "cup." Chop olives and parsley. Combine with couscous and goat cheese and stir until even. Season couscous filling with some salt. Brush a sheet pan with some oil and place tomatoes on pan, cut-side up. Spoon couscous mixture into tomatoes and gently press it in.
- Bake tomatoes until filling is heated through and the top of the filling is golden brown, 18 to 20 minutes.
- When tomatoes are nearly finished cooking, score the halibut by slicing through the skin a few times with a knife about 1/4" / .6cm deep (this will help the fish to cook evenly). Season with some salt.
- Heat a skillet over medium-high heat. Add oil and butter (the portion for the halibut) and swirl them around in the pan. When butter is melted, add halibut and leave it to sear on one side until golden brown, ~4 minutes. Flip and cook on the other side until the fish flakes easily, 2 to 4 minutes more.
- Serve halibut with tomatoes. Enjoy remoulade over halibut (and tomatoes, if you'd like!).
Nutrition Facts
Reviews
Ratings
45 reviews
Dude this is awesome! It wasn't really that hard to make, but it presents and tastes so fancy. I did use halibut this time but feel certain it would be super tasty with swordfish or with a less expensive option as well. Also, I don't really keep couscous around, so I used quinoa. Worked out just fine!
0 HelpfulI usually avoid the fish recipes because I'm not a huge fan of fish. But this recipe is excellent, and I could have nommed about 10 more of the stuffed tomatoes, too.
0 HelpfulWriting this week's after the fact. But I remember halibut was crazy spend so I used another fish recommended by person at fish counter. Recipe turned out okay but I think I didn't really execute well.
0 HelpfulI used greek yogurt instead of mayonaise. In the dressing, I halved the oil and doubled the mustard. I didn't have any lemon, but used lime instead - absolutely yummy.
0 Helpful