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6 (6 oz.) Swordfish or Orange Roughy or Halibut (1/2 to 1" thick)
2 Tbsp. Dijon-style mustard
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup vegetable oil
1/2 cup water
1 large clove fresh garlic, minced
1/4 cup basil or 1 cup loosely packed fresh basil
Wash fish, pat dry. Place in shallow non-reactive (glass) dish in a single layer. In a bowl whisk together the mustard, lemon juice, the olive and vegetables oils. Whisk in the garlic and basil. Pour over fish - turn to coat both sides. Marinate for a minimum of 1 hour.
Preheat broiler for at least 15 minutes. Broil fish for about 6 to 10 minutes on each side on the broiler pan. Heat sauce in saucepan and serve warm over fish.
4 to 6 servings