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Halibut With Remoulade Sauce

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Halibut With Remoulade Sauce

Halibut With Remoulade Sauce

Diana Rattray
Serve this tasty fish with fries or baked potatoes and green beans or fresh tomatoes and salad greens. To save time, make the sauce earlier in the day and refrigerate until it's time to bake the fish.

Ingredients:

  • 2/3 cup real mayonnaise
  • 2 to 3 green onions with 3 to 4 inches of green, finely chopped
  • 2 tablespoons finely minced fresh parsley
  • 2 tablespoons finely chopped fresh dill
  • 1 clove garlic, finely minced, optional
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons Creole mustard or similar whole grain mustard
  • 1 tablespoons bold and spicy mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon Freshly ground black pepper
  • A few dashes of Tabasco or hot sauce, to taste
  • A few dashes or Worcestershire sauce

Preparation:

Arrange the halibut in a lightly oiled baking dish.

Combine the remaining ingredients in a small bowl, blending well. Spread sauce over each fillet. Bake for 15 to 20 minutes, or until fish is cooked through and flakes easily with a fork.
Serves 4 to 6.

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4 out of 5 4 out of 5
just rightJune 12, 2008By hollyinnm
"As a New Englander transplanted to the landlocked Southwest, I rarely get the chance to buy really fresh fish, so when I found some Pacific halibut recently I searched for just the right recipe to use. This Remoulade Sauce was perfect to set off the delicate flavor of the fish. I substituted a Tbsp. of dry vermouth for the lemon juice and sprinkled McCormick's Montreal Chicken seasoning (which has lemon and orange essences in it as well as pepper) in the sauce as well as on the 'bottom' side of the steaks before slathering the tops with the remoulade. The two steaks I cooked were about 10 ounces each; I baked them at 365 degrees F. (the recipe didn't specify). Because I live at high altitude, I had to leave them in for 26 minutes (I set the timer for 14, then added 6 minutes, twice, before they were flaky but still moist. Very yummy!"

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