Grilled Halibut with Lemon Sauce
3/4 cup no-salt-added chicken broth
1/4 cup fresh lemon juice
1 tablespoon cornstarch
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary – crushed
48 ounces halibut fillets – (8 6-oz fillets)
Vegetable cooking spray
Combine first 3 ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Stir in parsley, salt, oregano, and rosemary; set sauce aside, and keep warm.
Prepare grill. Place fillets on grill rack coated with cooking spray; cover and grill 6 minutes on each side or until the fish flakes easily when tested with a fork.
Yield: 8 servings
Cooking Light, Sept. 1995