Recipe - Grilled Halibut With Lemon-Basil Vinaigrette

1 tablespoon Fresh lime juice
1 tablespoon Orange juice
1 tablespoon Grated fresh gingerroot
1 tablespoon Minced garlic
1 tablespoon Fresh cilantro; chopped
One fourth teaspoon Ground cumin
One fourth teaspoon Allspice
1 teaspoon Freshly ground black pepper
2 tablespoon Honey
One fourth cup Dark rum
1 4 One half inch t halibut steaks
One fourth cup Fresh orange juice
1 tablespoon Dijon mustard
1 tablespoon Balsamic vinegar
One half cup Olive oil
Salt and freshly ground
black pepper
2 cup Mesclun or assorted salad
greens such as; oak leaf,
etc.
; radicchio
1 cup Whole olives Greek;
Nicoise, etc.

1. In a shallow glass pan, mix together the juices, hearbs and spices,
honey, and rum. Dredge halibut in the marinade both sides; cover with
plastic wrap and refrigerate. Marinate fish, 14 hours, turning
occasionally.

2. Mix together the orange juice, mustard, and vinegar in a medium bowl;
add oil, whisking until thickened. Taste for salt and pepper, adding as
necessary. Set aside.

3. Remove fish from the marinade and pour sauce into a small saucepan;
simmer until heated through. Heat an oiled ridged fry pan over medium high
heat. grill fish, basting with sauce, 23 minutes on each side, shifting
them diagonally to cause crisscross grill marks.

4. Place greens on four heated plates; spoon a tablespoon of the orange
dressing over salad. Place halibut on top of the greens and drizzle the
whole thing with the heated marinade. Scatter olives around and serve
immediately.

5. This makes a great meal all in itself and additional starches are not
necessary. Or maybe just a couple of breadsticks...

Recipes copyright C1999 Cut the Calories CookOff Contest.

Converted by MC_Buster.

NOTES : From Joan Churchill. In the GMA Cut the Calories CookOff Contest

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.