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Halibut with Lemon Tarragon Remoulade
and tomato avocado salad

Active: 35 min Total: 35 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. Tomatoes / Lettuce / Avocados - Prep as directed and combine.

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Make

  1. Whisk together vinegar, mustard and olive oil. Top with lettuce, tomatoes and avocados, but wait to toss until just before serving.
  2. 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.
  3. 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.
  4. Serve halibut with remoulade over top. Enjoy with salad on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (98)
Gluten-free (10)
Paleo (13)
Vegetarian (20)

45 reviews

Good meal but left us still a bit hungry!

By: Laurey
Posted: Mar 02, 2019
Diet: Paleo
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!

By: Teresa
Posted: Oct 19, 2017
Diet: Original
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.

By: Rachel
Posted: May 19, 2017
Diet: Original
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.

By: Karrin
Posted: May 17, 2017
Diet: Original
0 Helpful

Used Swai instead of halibut.

By: Julie
Posted: May 01, 2017
Diet: Original
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.

By: Alicia
Posted: May 01, 2017
Diet: Paleo
0 Helpful