| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | T | Lemon juice |
| 1 | T | Olive oil |
| 1 | t | Dried crushed rosemary |
| Salt | ||
| Pepper | ||
| 4 | Halibut steaks | |
| 1/2 | c | Diced ripe tomatoes |
| 1/4 | c | Chopped fresh basil |
| 2 | T | Finely chopped green onion |
| 1 | T | Red wine vinegar |
| 1 | T | Olive oil |
| 1/2 | t | Grated orange rind |
| Salt | ||
| Pepper |
INSTRUCTIONS
Combine lemon juice, oil, rosemary, and salt and pepper to taste; pour over halibut in shallow dish and turn to coat both sides. Cover and refrigerate for at least 30 minutes or up to 4 hours. Let stand at room temperature for 15 to 30 minutes before cooking. For sauce, combine all ingredients adding salt and pepper to taste. Cook fish on greased grill over medium-hot coals or at medium setting for about 10 minutes per inch of thickness or until opaque, turning once. Spoon sauce over fish. Source: Unknown- Magazine Posted to FOODWINE Digest 13 Dec 96 From: Rod Grant <rodgrant@MAGI.COM> Date: Sat, 14 Dec 1996 02:11:59 -0500
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