Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee orange juice | ||
| 1 tbsp. lime juice | ||
| ¼ c. plus 2 tbsp Hy-Vee Select olive oil | ||
| 1 tbsp. Hy-Vee Dijon-style mustard | ||
| 1 clove(s) garlic, minced | ||
| 2 tsp. snipped fresh basil | ||
| 1 tsp. Hy-Vee honey | ||
| 4 (1-inch thick) halibut steaks (1-1/4 to 1-1/2 pounds) | ||
| 1 tbsp. Weber Grill Creations mango lime seafood seasoning | ||
| 2 c. assorted cherry tomatoes and/or halved or quartered small tomatoes |
Directions
- Heat grill to medium heat. Lightly oil grate. For citrus vinaigrette, combine orange juice, lime juice, 1/4 cup olive oil, mustard, garlic, basil and honey in a bowl. Set aside.
- Rinse fish; pat dry. Brush fish with remaining 2 tablespoons olive oil and season with seafood seasoning. Grill fish for 8 to 12 minutes or until fish flakes when tested with a fork, turning once halfway through grilling time.
- Thread tomatoes onto wooden skewers. During the last 3 to 4 minutes, add tomatoes to grill. Brush with some of the citrus vinaigrette. Grill until heated through, turning once. Serve halibut with tomatoes. Drizzle with additional citrus vinaigrette.
Nutrition facts
Servings
410 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 70mg
- Sodium: 250mg
- Total Carbohydrates: 7g
- Protein: 36g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 30%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Garden 2010.