Even-sized fish steaks or fillets are ideal for grilling. These halibut fillets are served with a generous portion of tartare sauce, made with piquant capers and gherkins and a good quality mayonnaise.
Start by making the tartare sauce. Place the mayonnaise into a small bowl and stir in the parsley, chopped gherkins and capers. Season.
Place the halibut on an oiled baking tray and brush all over with the melted butter.
Cook under a hot grill for 4-6 minutes on each side, until the fish is golden at the edges and firm to touch.
Serve immediately on warmed serving plates with a generous spoonful of tartare sauce and quarters of lemon, plus potato wedges and minted peas.