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This white fish from under the sea is seasoned with Jacobsen Sea Salt and lemon, then served with homemade tartar sauce.
1 Cup Mayonnaise
1/2 Cup dill pickles, chopped
1 Tablespoon capers, chopped
Juice of 1/2 lemon
1/2 Tablespoon Dijon mustard
1 1/2 Teaspoon parsley, chopped
Sea salt
6 (4 oz) halibut fillets
Olive oil
Sea salt
Lemon wedges, for serving
1 Cup Mayonnaise
1/2 Cup dill pickles, chopped
1 Tablespoon capers, chopped
Juice of 1/2 lemon
1/2 Tablespoon Dijon mustard
1 1/2 Teaspoon parsley, chopped
To Taste Sea salt
: 425 ˚F
6 (4 oz) halibut fillets
As Needed Olive oil
As Needed Sea salt
: 165 ˚F
: 130 ˚F
Lemon wedges, for serving