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Grilled Halibut Steaks with Tartare Sauce
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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 fish:
- 2 halibut steaks or fillets, each weighing about 200g
- 25g unsalted butter, melted
- 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
Method
- Start by making the tartare sauce. Place the mayonnaise into a small bowl and stir in the parsley, chopped gherkins and capers. Season.
- Place the halibut on an oiled baking tray and brush all over with the melted butter.
- Cook under a hot grill for 4-6 minutes on each side, until the fish is golden at the edges and firm to touch.
- Serve immediately on warmed serving plates with a generous spoonful of tartare sauce and quarters of lemon, plus potato wedges and minted peas.
Comments
This recipe was first published in January 2003.
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