Ahhh... But look at what the second one starts with:
Quote:
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Mustard-Glazed Halibut Steaks: A simple sauce of melted margarine...
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They don't quite get it yet.
But if you use the butter instead of the margarine, it's OK and I think I'll try it -- I love halibut.
Ingredients
• 4 6-ounce fresh or frozen halibut steaks, cut 1 inch thick
• 2 tablespoons
margarine or butter
• 2 tablespoons lemon juice
• 1 tablespoon Dijon-style mustard
• 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
Directions
1. Thaw fish, if frozen.
2. In small saucepan heat margarine or butter, lemon juice, mustard, and basil over low heat until melted. Brush both sides of steaks with mustard mixture.
3. Grill fish steaks on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with mustard mixture. Makes 4 servings.
To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with mustard mixture.
Nutritional Information
Nutritional facts per serving
calories: 243, total fat: 10g, saturated fat: 2g, cholesterol: 55mg, sodium: 254mg, carbohydrate: 1g, fiber: 0g, protein: 36g, vitamin A: 14%, vitamin C: 5%, calcium: 6%, iron: 9%
BTW: Here're the ingredients for the fillet mignon:
• 4 beef tenderloin steaks, cut 1 inch thick (about 1-1/4 pounds total)
• 1 teaspoon olive oil
• 1/4 teaspoon black pepper
• 2 large portobello mushrooms, halved and sliced
• 8 green onions, cut into 1-inch pieces
• 1 tablespoon butter or margarine
• 1/3 cup reduced-sodium beef broth
• 2 tablespoons Madeira or port wine