Ingredients

For the halibut:

• 6 halibut fillets (6 to 8 ounces each)
• Salt and white pepper
• 1 1/2 tablespoons olive oil

For the caper vinaigrette:

• 2 egg yolks
• 2 teaspoons lemon juice
• 1 teaspoon minced garlic
• 2 teaspoons champagne vinegar
• 1/2 cup blended oil (1 part olive oil, 3 parts canola oil)
• 2 tablespoons capers, drained
• 1 tablespoon whole-grain mustard
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh Italian parsley
• Salt and freshly ground pepper

Description

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