Halibut with Market Street Tartar Sauce

2 six ounce halibut filets, skin on
salt and pepper to taste
½ cup all purpose flour
2 tablespoons canola oil

In a sauté pan over medium to medium high heat, add canola oil and bring to temperature. Combine salt and pepper with flour. Dredge halibut in flour, cook for 2 ½ minutes per side for a ¾” thick filet.

Top with tartar sauce and serve immediately.

Market Street Tartar Sauce

Serves six


  • 1 cup mayonnaise
  • 2 tablespoons dill pickle or dill relish, minced
  • 2 tablespoons onion, minced
  • 1 tablespoon parsley, chopped
  • 1 tablespoon capers, chopped
  • 2 tablespoons caper juice
  • juice of ½ medium lemon
  • ¼ teaspoon white pepper
  • ¼ teaspoon salt
  • one ounce buttermilk

    Method: Combine all ingredients and refrigerate 30 minutes prior to serving.

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