Halibut dijon
Serves 4
1/2 cup fresh lemon juice
1 tablespoon lemon peel, minced
1/4 cup Dijon mustard
2 tablespoons tarragon, finely chopped (or 2 teaspoons dried tarragon)
2 tablespoons parsley, finely chopped
2 tablespoons green onions, finely chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon ground pepper
1/4 teaspoon salt
4 (4-ounce) halibut fillets or steaks
Tarragon or parsley sprigs for garnish
- In a bowl mix together the lemon juice, peel, mustard, tarragon, parsley, green onions, olive oil, pepper, and salt. Place the halibut in a shallow baking dish and pour the marinade over the fish. Turn the fish to coat evenly. Cover and refrigerate for at least 1 hour.
- Preheat the grill or broiler. Remove the fish from the marinade and cook about 3 inches from the grill or broiler for 3 to 6 minutes on each side, depending on thickness, or until opaque. Garnish with sprigs of tarragon or parsley.
Per serving: calories 214, protein 25 g, carbohydrates 6 g, fiber 1 g, fat 10 g (monounsaturated 6 g, polyunsaturated 2 g, saturated 1 g), sodium 386 mg.
Courtesy of Dr. Julian Whitaker. The Whitaker Wellness Weight Loss Program.
Nashville, Tennessee: Rutledge Hill Press; 2006.
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