Roasted Orange-Fennel Halibut with Dijon Sauce Recipe
Flavored with parsley and orange peel, Dijon mustard becomes a zesty basting sauce for roasted halibut.
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Ingredients
- 1/2 cup fat-free or light mayonnaise
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 teaspoon grated orange peel
- 1 (1 1/2-lb.) halibut fillet, cut into 4 pieces
- 2 tablespoons orange juice
- 2 teaspoons grated orange peel
- 1/2 teaspoon fennel seed, crushed
- 1/2 teaspoon garlic salt
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