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Halibut Steaks with Tangy Mustard Sauce Recipe
|Halibut steaks||24 Ounce (3/4 Inch Thick)|
|Unsweetened orange juice||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dried whole basil||1 Teaspoon|
|Dried whole tarragon||1 Teaspoon|
|Curry powder||1 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Vegetable cooking spray||1|
|Olive oil||1 Tablespoon, divided|
|Dijon mustard||3 Tablespoon|
|Minced purple onion||2 Tablespoon|
|Capers||1 1⁄2 Tablespoon, drained|
|Minced fresh parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1195 Calories from Fat 345
% Daily Value*
Total Fat 39 g59.5%
Saturated Fat 5.1 g25.4%
Trans Fat 0 g
Cholesterol 217.7 mg
Sodium 600 mg25%
Total Carbohydrates 51 g16.9%
Dietary Fiber 6.6 g26.5%
Sugars 1.9 g
Protein 149 g298.3%
Vitamin A 65.2% Vitamin C 127.5%
Calcium 61.2% Iron 66.8%
*Based on a 2000 Calorie diet
Combine orange juice and next 5 ingredients in a small bowl, stirring well; pour over steaks.
Cover and marinate in refrigerator 1 hour, turning once.
Remove steaks from marinade, reserving marinade.
Place steaks on rack of a broiler pan coated with cooking spray; brush with 1/4 teaspoon olive oil.
Broil 3 1/2 inches from heat 5 minutes.
Turn steaks, and brush with 1/4 teaspoon oil.
Broil an additional 3 minutes or until fish flakes easily when tested with a fork.
Arrange on a serving platter, and keep warm.
Combine reserved marinade, remaining 2 1/2 teaspoons olive oil, and mustard in a small saucepan; bring to a boil.
Add onion, capers, and parsley; reduce heat, and simmer 5 minutes, stirring occasionally.
Spoon sauce evenly over fish.