Halibut With Remoulade Sauce

"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!"