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Garlic Rosemary Halibut

3 tablespoons 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 tablespoons red or white wine vinegar
1 pound halibut, cod or red snapper fillets -- 1/2 to 3/4
1 inch thick


Heat broth to boiling in 1-quart saucepan over medium-high heat. Cook garlic in broth, stirring frequently, until golden. Stir in rosemary, mustard and soy 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, turning once, at least 1 hour but no longer than 24 hours.

Generously spray grill rack with nonstick cooking spray. Heat coals or gas grill. Remove fish from marinade; reserve marinade. Cover and grill fish about 4 inches from medium heat 8 to 12 minutes, brushing frequently with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade.


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