Garlic Rosemary Halibut ( 2.5 points)

Recipe Ingredients

3 tablespoons	45ml	Reduced-sodium chicken broth
4		Garlic - finely chopped
1 tablespoon	15ml	Chopped fresh rosemary
		OR
1 teaspoon	5ml	Dried rosemary leaves - crushed
1/2 teaspoon	2.5ml	Ground mustard (dry)
2 teaspoons	10ml	Soy sauce
3 tablespoons	45ml	Red or white wine vinegar
1 lb	454g / 16oz	Halibut, cod or red snapper fillets - 1/2 to 3/4
1		Thick

Recipe Instructions

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.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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