From, "Dining by Design...Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter.


  • 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


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.


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