Recipe courtesy of Ali Tila and Jet Tila

Grilled Halibut with Sauce Gribiche

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.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Sauce Gribiche:

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


  1. 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.
  2. 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.
  3. 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.

Cook’s Note

For perfect hard-boiled eggs, start heating a few eggs completely covered in cold water in a saucepan. Just before the water boils, turn off the heat and cover the pan. Wait until the water is cool enough to touch, about 17 minutes. Voila! Those eggs will have even, perfect pale-yellow yolks without that gross green ring around them. You can keep the eggs in fridge for a few weeks or use them immediately.

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