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Cook'n with Betty Crocker 
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Garlic Rosemary Halibut |
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Serves: 4 Print this Recipe3 tablespoons reduced-sodium chicken broth 4 cloves garlic, finely chopped 1 tablespoon chopped fresh or 1 tsp dried rosemary leaves, crushed 1/2 teaspoon ground dry mustard 2 teaspoons soy sauce 3 tablespoons red or white white wine vinegar 1 pound halibut steaks, cod or red snapper fillets, 1/2 to 3/4 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. 1 Serving: Calories 105 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 60mg; Sodium 290mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 22g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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