From, "Dining by Design...Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Marinate the fillets in the lemon juice for 2 hours. Combine the oil, mustard, horseradish, rosemary, salt and pepper in a measuring cup. Pour over the fillets; marinate for 2 hours, turning once. Drain, reserving the marinade.
Fire up the grill. Brush the grill rack with oil. Arrange the fillets on the rack. Grill for 4 to 5 minutes per side, basting with the marinade. Serve with small red potatoes or lemon rice.
SERVINGS: 4
- 4 (about 2 pounds total) halibut fillets
- Juice of 2 lemons
- 3/4 cup virgin olive oil
- 2 Tablespoons Dijon mustard
- 2 teaspoons prepared horseradish
- 2 Tablespoons chopped fresh rosemary
- 1 cup quartered mushrooms
- 1/4 teaspoon sea salt
- Freshly ground pepper to taste
TO PREPARE:
Marinate the fillets in the lemon juice for 2 hours. Combine the oil, mustard, horseradish, rosemary, salt and pepper in a measuring cup. Pour over the fillets; marinate for 2 hours, turning once. Drain, reserving the marinade.
Fire up the grill. Brush the grill rack with oil. Arrange the fillets on the rack. Grill for 4 to 5 minutes per side, basting with the marinade. Serve with small red potatoes or lemon rice.
SERVINGS: 4
