Halibut with Lemon Tarragon Remoulade
and tomato avocado salad
Remoulade is a French-style tartar sauce with a pinch of curry powder and a creamines that goes well with fish. Serve this fresh, spring meal with a green salad on the side.
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.
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.
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Ingredients
Halibut with Lemon Tarragon Remoulade:
- Halibut - 1 lb (sub any firm white fish)
- Oil, cooking - 1 Tbsp
- Butter - 1 Tbsp
- Lemon Tarragon Remoulade (ingredients listed separately) - 1/3 cup
Lemon Tarragon Remoulade:
- Capers - 1 tsp , rinsed, drained and chopped
- Tarragon, fresh - 1/2 tsp , chopped
- Mayonnaise, paleo-friendly - 1/4 cup (use a paleo-friendly version or make your own)
- Mustard, Dijon - 1 tsp
- Lemon juice - 1/2 tsp
- Vinegar, sherry - 1/2 tsp
- Curry powder, mild - 1/4 tsp
Tomato and Avocado Salad:
- Tomatoes, medium - 2 , diced
- Lettuce, green leaf - 1 head , chopped (sub any greens)
- Avocados - 1 , chopped
- Vinegar, red or white wine - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Oil, olive - 2 1/2 Tbsp
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)
- Tomatoes / Lettuce / Avocados - Prep as directed and combine.
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Make
- Whisk together vinegar, mustard and olive oil. Top with lettuce, tomatoes and avocados, but wait to toss until just before serving.
- Score the halibut by slicing through the skin a few times with a knife just to 1/4" / .6cm deep (this will help the fish to cook evenly). Season with some salt.
- Heat a skillet over medium-high heat. Add cooking oil and butter 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 remoulade over top. Enjoy with salad on the side.
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