- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 4 teaspoons fresh orange juice
- 1/4 teaspoon dried tarragon
- 2 teaspoons drained capers, chopped
- 2 dilled gherkins, chopped
- 1/2 teaspoon anchovy paste
- 1 tablespoon chopped fresh parsley
- Fresh-ground black pepper
- 4 (8 ounce) (1 inch thick) halibut steaks
- 1 tablespoon cooking oil
- 1/2 teaspoon salt
- In a small glass or stainless-steel bowl, whisk together the mayonnaise, mustard, orange juice, tarragon, capers, gherkins, anchovy paste, parsley, and 1/8 teaspoon pepper.
- Light the grill or heat the broiler. Coat the halibut with the oil and season with the salt and 1/4 teaspoon pepper. Grill or broil the fish for 3 minutes. Turn and cook until just done, about 4 minutes longer. Serve the fish with the orange remoulade.