Halibut Steaks with Tangy Mustard Sauce
|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|
Arrange halibut steaks in a large, shallow baking dish.
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.