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Pasta, Seafood and Eggs:
Grilled Halibut

from Dining by Design
Stylish Recipes Savory Settings


INGREDIENTS:
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



Copyright 1999 by The Junior League of Pasadena, Inc.  All rights reserved.

Visit The Junior League of Pasadena web site (http://www.jrleaguepasadena.org) to purchase copies of Dining by Design and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.

The Junior League of Pasadena, Inc., is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of Dining by Design will support the Junior League's indispensable work within the community for those in need.
 

   

 
 

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