It's fish Friday! Yum! Here is what we are having for dinner tonight. I think I'm going to have roasted potatoes, maybe wilted fresh spinach or another veggie I have around the house.
Enjoy :-)
Garlic Rosemary Halibut
Ingredients
3 tablespoon reduced-sodium chicken broth
4 cloves garlic finely chopped
1 tablespoon chopped fresh rosemary
OR
1 teaspoon dried rosemary leaves crushed
1/2 teaspoon ground mustard dry
2 teaspoons soy sauce
3 tablespoon red or white wine vinegar
1 pound halibut cod or red snapper fillets 1/2 to 3/4
1 inch thick
Instructions
Heat broth to boiling in 1-quart saucepan over medium-high heat. Cookgarlicin broth, stirring frequently, until golden. Stir in rosemary, mustard andsoy sauce; remove from heat. Stir in vinegar; cool.
Place fish in shallow nonmetal dish or heavy-duty resealable plastic bag.Pour marinade over fish. Cover dish or seal bag and refrigerate, turningonce, at least 1 hour but no longer than 24 hours.
Generously spray grill rack with nonstick cooking spray. Heat coals or gasgrill. Remove fish from marinade; reserve marinade. Cover and grill fishabout 4 inches from medium heat 8 to 12 minutes, brushing frequently withmarinade and turning once, until fish flakes easily with fork. Discard anyremaining marinade.
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