Halibut with Citrus-Dijon Sauce
Ingredients
| 6 4oz. | fresh Alaska Halibut fillets | | 1/3 Cup | orange juice |
| 1/4 Cup | lemon juice |
| 1 Teaspoon | dried basil |
| 1 Teaspoon | dried tarragon |
| 1 Teaspoon | curry powder |
| 1/8 Teaspoon | ground red pepper |
| 1 Tablespoon | Market District® olive oil |
| 3 Tablespoon | Dijon-style mustard |
| 2 Tablespoon | red onion, chopped |
| 1-1/2 Tablespoon | capers, drained |
| 1 Tablespoon | fresh parsley, chopped |
| - | Nonstick cooking spray |
Directions
Preheat oven to 350 degrees Fahrenheit. Arrange fish in a large, shallow baking dish. In a small bowl, combine orange juice, lemon juice, basil, tarragon, curry powder and red pepper; mix well. Pour over filets, cover, and marinate in refrigerator for 1 hour, turning once. Remove fillets from marinade and pour marinade into a small saucepan with olive oil and mustard. Bring to a boil. Add onion, capers and parsley; reduce heat to simmer for 5 minutes. Turn oven to broil. Place fillets on broiler pan sprayed with nonstick cooking spray and brush with sauce. Broil for 4 minutes, turn and brush again. Bake for 4 minutes or until fish flakes easily with a fork. Spoon remaining sauce over fish or serve on the side.