Grilled Halibut Steaks with Tartare Sauce

Even-sized fish steaks or fillets are ideal for grilling. These halibut fillets are served with a generous portion of tartare sauce, made with piquant capers and gherkins and a good quality mayonnaise.

Preparation time :	10 minutes
Cooking time :	12 minutes
Total time :	22 minutes

Serves: 2

Ingredients

For the tartare sauce:
125ml Waitrose Mayonnaise with extra virgin olive oil
½ pack flat-leaf parsley, finely chopped
1 tbsp Waitrose Cocktail Gherkins in Vinegar, drained and chopped
2 tbsp Waitrose Select Spanish Nonpareille Capers, rinsed, drained and chopped
Salt and freshly ground black pepper

For the fish:
2 halibut steaks or fillets, each weighing about 200g
25g unsalted butter, melted

Method

1. Start by making the tartare sauce. Place the mayonnaise into a small bowl and stir in the parsley, chopped gherkins and capers. Season.
2. Place the halibut on an oiled baking tray and brush all over with the melted butter.
3. Cook under a hot grill for 4-6 minutes on each side, until the fish is golden at the edges and firm to touch.
4. Serve immediately on warmed serving plates with a generous spoonful of tartare sauce and quarters of lemon, plus potato wedges and minted peas.