Halibut with Lemon-Herb Mayonnaise

Ingredients

• * 1/4 cup Helman's Half the Fat Mayonnaise

• * zest and juice of 1/2 a lemon

• * 2 teaspoons finely chopped tarragon

• * 2 teaspoons finely chopped shallots

• * 4 halibut fillets, about 6 ounces each

• * freshly ground black pepper

• * 1 tablespoon olive oil

• * 1 tablespoon fresh dill

• * 2 cloves garlic

Directions

1. In a small bowl, combine the mayonnaise, lemon zest, lemon juice, tarragon and shallots. (This can be made in advance and stored in the refrigerator.) Season the halibut fillets with dill, lemon juice and pepper. Let set for 15 minutes. While pan is warming, slice the cloves into very thin slices across the clove. In a large nonstick skillet, heat the oil over low heat and saute the garlic. Add the halibut fillets and slow cook the fillets until done. The fish will be white in appearance and flake when cut with a fork. Do not over cook the fish as this destroys the texture and tenderness. Slightly undercooked fish is preferable to over cooked fish. Serve each fillet with a dollop of lemon-herb mayonnaise.