Ingredients
2 LBS Halibut steaks or fillets
1 Cup Fresh Grapefuit Juice
1 TSP Dijon mustard
2 TBS Chopped fresh mint
1 TBS Chopped fresh chives
SALSA
2 Oranges, peeled,diced & sectioned,
1 Grapefruit peeled,diced,&
sectioned,
1 Red Onion Small finely chopped
1 TBS Mint Chopped fresh
1/2 TSP Red Pepper Flakes crushes
Preparation
Rinse fish under cold water, pat dry. Throughly combine next 4 inged. to make marinade. Marinate fish in non-alumnium dish for 2-8 hrs. Cover & refigerate, turn occasionally. Thoroughly combine salsa ingred. Cover & refigerate until ready to serve. Salsa can be made 1 day ahead. Preheat grill on med-high, Grill fish approx 5" from heat surface for 9 min. per inch of thickness until flesh is just opaque throughout.Turn fish once during cooking process. Any firm fleshed freshwater fish,as well as sea scallops may be substituted for halibut.
