1. In a shallow glass pan, mix together the juices, hearbs and spices, honey, and rum. Dredge halibut in the marinade - both sides; cover with plastic wrap and refrigerate. Marinate fish, 1-4 hours, turning occasionally. 2. Mix together the orange juice, mustard, and vinegar in a medium bowl; add oil, whisking until thickened. Taste for salt and pepper, adding as necessary. Set aside. 3. Remove fish from the marinade and pour sauce into a small saucepan; simmer until heated through. Heat an oiled ridged fry pan over medium high heat. grill fish, basting with sauce, 2-3 minutes on each side, shifting them diagonally to cause criss-cross grill marks. 4. Place greens on four heated plates; spoon a tablespoon of the orange dressing over salad. Place halibut on top of the greens and drizzle the whole thing with the heated marinade. Scatter olives around and serve immediately. 5. This makes a great meal all in itself and additional starches are not necessary. Or maybe just a couple of breadsticks... Recipes copyright C1999 Cut the Calories Cook-Off Contest. NOTES : From Joan Churchill. In the GMA Cut the Calories Cook-Off Contest Recipe by: Good Morning America
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|Serving Size: 1 Serving (206g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 258 (51%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 20.7g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 0mg||0 %|
|Sodium 349.9mg||12 %|
|Potassium 254.6mg||7 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 27.9g|
|Protein 2.8g||4 %|
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Calories per serving: 502
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