Best Grilled Halibut With Sauce Gribiche Recipes

GRILLED HALIBUT WITH MUSTARD DILL SAUCE

Grilled Halibut with Mustard Dill Sauce image

Moist fish steaks are draped with thick and creamy sauce in this flavorful recipe. The topping makes a nice alternative to traditional tartar sauce and is just as good on swordfish. -Laura Lunardi, West Chester, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1/3 cup fat-free plain yogurt
2 tablespoons reduced-fat mayonnaise
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
2 teaspoons Dijon mustard
4 halibut steaks (6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a small bowl, combine the yogurt, mayonnaise, dill and mustard; cover and refrigerate. Sprinkle halibut with salt and pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork. Serve sauce with halibut.

Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 447mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

GRILLED HALIBUT WITH SAUCE GRIBICHE

Grilled Halibut with Sauce Gribiche image

You might not be familiar with the French sauce gribiche, but it's very tasty and you can make an easy version at home. I think of it as a mix of egg salad and tartar sauce, which makes it perfect for fish in my opinion. Chefs also use gribiche on meats that need zing or to balance out the gaminess of dishes like beef tongue. Most people love salmon, but I really think halibut is the versatile vanilla ice cream of fish. Its mild flavor and meatiness are great for both fish lovers and folks who are undecided.

Provided by Jet Tila

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons (45 milliliters) Dijon mustard
2 tablespoons (30 milliliters) white wine vinegar
3 ounces (90 milliliters) extra-virgin olive oil
3 to 5 cornichons, cut into small dice
2 tablespoons (30 milliliters) capers
3 hard-boiled eggs (see Cook's Note), peeled and roughly chopped
3 tablespoons (45 milliliters) chopped parsley
1 tablespoon (15 milliliters) lemon zest
Kosher salt and freshly ground black pepper
Four 6-ounce (170-gram) skinless halibut fillets, each about 1-inch thick
Kosher salt and freshly ground black pepper
1 teaspoon paprika
1 tablespoon (15 milliliters) extra-virgin olive oil, more to taste

Steps:

For the sauce gribiche: Add mustard, vinegar and olive oil in a mini prep food processor. Pulse about 3 to 5 times until emulsified. Add the cornichons, capers and eggs, pulse two more times until the mixture is combined but still chunky and uneven. Transfer to a small bowl and stir in the parsley and lemon zest. Season to taste with salt and black pepper. Refrigerate until serving.
For the halibut: When ready to grill, preheat one side of the grill to high and leave one side cool, creating indirect heat. Season each fillet with salt, pepper and paprika. Drizzle olive oil on top.
Place the fillets over the cool side of the grill, close the lid and cook for about 8 to 10 minutes. For more color, you can finish the fish on the hot side for about 1 to 2 minutes. Serve with 2 to 3 tablespoons of sauce gribiche on each fillet, or more if you wish.