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    Rosemary-Dijon Halibut

    Source of Recipe


    From "Fish and Shellfish Grilled and Smoked" by Karen Adler


    List of Ingredients


    • 4 halibut fillets (6 to 8 ounces each)
    • 3/4 cup olive oil
    • 2 Tbsp Dijon mustard
    • 2 tsp prepared horseradish
    • Juice of 1 lemon
    • 1 tsp chopped fresh rosemary
    • Salt, freshly ground pepper


    Instructions


    1. Place fish in a zipper-lock plastic bag. In a bowl, combine remaining ingredients and whisk until mixed. Pour into the bag with the fish. Seal bag and turn over to coat all sides of fish. Refrigerate for about 1 hour.

    2. Prepare a hot charcoal or gas fire. When ready to grill, pour marinade from the fish into a saucepan and boil for about 5 minutes.

    3. Place fillets on oiled grill grates and grill until fish is opaque and just beginning to flake when tested with a fork, basting frequently with the boiled marinade and turning after about 3 minutes. Grill 4 to 5 minutes for 1/2-inch-thick fillets and about 7 to 9 minutes for 1-inch-thick fillets.

      Makes 4 servings.



 

 

 


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