Halibut with Lemon Tarragon Remoulade
and tomato avocado salad

Name: Halibut with Lemon Tarragon Remoulade
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Halibut (sub any firm white fish); 1 Tbsp Oil, cooking; 1 Tbsp Butter; 1/3 cup Lemon Tarragon Remoulade (ingredients listed separately); 1 tsp Capers, rinsed, drained and chopped; 1/2 tsp Tarragon, fresh, chopped; 1/4 cup Mayonnaise, paleo-friendly (use a paleo-friendly version or make your own); 1 tsp Mustard, Dijon; 1/2 tsp Lemon juice; 1/2 tsp Vinegar, sherry; 1/4 tsp Curry powder, mild; 2 Tomatoes, medium, diced; 1 head Lettuce, green leaf, chopped (sub any greens); 1 Avocados, chopped; 1 Tbsp Vinegar, red or white wine; 2 tsp Mustard, Dijon; 2 1/2 Tbsp Oil, olive

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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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