Pan-Fried Halibut with Rémoulade

  • taylesworth Posted: 02/20/10
    Worthy of a Special Occasion

    Tasty, easy to make, and, with appropriate side dishes, elegant enough for company. But I'll continue to make this just for myself even if I don't have visitors!

  • pmarie Posted: 08/28/09
    Worthy of a Special Occasion

    Not only is this a great basic halibut recipe, but the remoulade is versatile enough to go with many seafood dishes. It is rich, flavorful, and so much better than restaurant/store bought tartar sauces.

  • WMortG Posted: 12/04/08
    Worthy of a Special Occasion

    Used sea bass instead of halibut, and it was wonderful. The breading was perfect and the remoulade added a burst of flavor. I'd make this for company in a heartbeat.

  • CyndiH Posted: 11/29/08
    Worthy of a Special Occasion

    I used (previously frozen) mahi mahi fillets, and this was a delight. The highllight of the dish is the remoulade, which was much like a tartar sauce - but richer. The recipe made enough for 3 fillets, and we even had some left over. I recommend you taste it before you slather it on the fish, as you could easily use too much

  • No Longer Registered Posted: 01/21/10
    Worthy of a Special Occasion

    I made this with grouper and it came out perfect. The remoulade is very tasty. Overall easy recipe. I've added it to my repertoire.


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