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Halibut Teriyaki

1 1/2 lbs. of Halibut Fillets
1/2 cup white wine
2 Tbsp. vegetable oil
3 Tbsp. soy sauce
1/2 tsp. dry mustard
1/2 tsp. ground ginger
1/4 tsp. garlic powder
2 Tbsp. parsley flakes

Place Fillets in a plastic bag. Combine wine, oil, soy sauce, mustard, ginger, garlic powder and parsley flakes; pour into bag with Fillets. Close bag tightly, place in a shallow dish. Allow fish to marinate about 2 hours, turning bag several times. Drain Fillets, reserving marinade.

Broil 5 minutes, brush with marinade. Broil 1 minute longer. Turn. Brush with marinade, broil 5 minutes or until fish is brown and flakes easily with a fork. Serves 4.

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