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Source: Food and Wine Quick from Scratch

Grilled Halibut with Orange Remoulade
The only part of this simple supper that requires any effort is the remoulade sauce - and that just calls for a little bit of chopping and stirring.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 7 minutes
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3/4 cup mayonnaise
2 tablespoons Dijon mustard
4 teaspoons fresh orange juice
1/4 teaspoon dried thyme, (or 3/4 teaspoon fresh tarragon, chopped)
2 teaspoons capers, drained, chopped
2 gherkins, chopped
1/2 teaspoon anchovy paste
1 tablespoon fresh parsley, chopped
fresh ground black pepper
4 halibut steaks, about 1-inch thick (about 2 pounds in all)
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.

Wine Recommendation: The capers, mustard, and orange juice will go very well with a light, lively white wine with plenty of acidity. Try a pinot grigio from Italy, preferably from the northern Alto Adige region.

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