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.
- 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, 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
- 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
- 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.
Good meal but left us still a bit hungry!0 Helpful
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 Helpful
I 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 Helpful
Writing 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 Helpful
Used Swai instead of halibut.0 Helpful
I 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