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Halibut: 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.