Recipes
Halibut with lemon, shallots and herbs
10 minutes
8-12 minutes
4 servings
| 1/4 cup | Becel® RSF margarine | 50 mL |
| 2 tsp | finely chopped shallots or fresh chives | 10 mL |
| 2 tsp | finely chopped tarragon or dill | 10 mL |
| 2 tsp | finely chopped fresh parsley | 10 mL |
| 1/2 tsp | Dijon mustard | 2 mL |
| 1/2 tsp | lemon juice | 2 mL |
| 1/4 tsp | crushed garlic | 1 mL |
| 4 fillets (6 oz/175 g) halibut or sea bass |
- In small bowl, mix together margarine, shallots, tarragon, parsley, mustard, lemon juice and garlic until well combined. Store covered in refrigerator until ready to use.
- Broil fish for 4 to 6 minutes per side until it flakes in centre with fork. Spread about 1 tbsp (15 mL) of the spread over each portion of fish.
- Variation: Use chives and dill for salmon fillets or steaks. Broil salmon 4 to 6 minutes per side, until it flakes in centre with fork.