1. Zest lemon and orange to measure 1 tsp (5mL) zest from each; set zest aside. Juice entire lemon. Cut orange and grapefruit into segments; set aside. In (8in/20cm) Saute Pan, simmer lemon juice, onion and salt over medium heat about 4-5 minutes or until almost all the liquid is evaporated. Stir in corn syrup; set aside.
2. Sprinkle halibut fillets with citrus rub. Heat oil in (10in/25cm) skillet over medium heat until hot. Place fillets in skillet; cook 8-10 minutes or until halibut flakes easily with a fork, carefully turning once. Remove fillets from skillet; serve with orange and grapefruit. Add lemon and orange zest and basil to sauce; spoon over halibut.
Cook's Tip: If desired, 1/2-1/4 tsp (2-4 mL) lemon pepper can be substituted for the Citrus and Basil Rub, if desired.
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|Serving Size: 1 Serving (1402g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 47 (7%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 53.8mg||17 %|
|Sodium 134.6mg||5 %|
|Potassium 2573.8mg||68 %|
|Total Carbohydrate 120g||35 %|
|Dietary Fiber 24.8g||99 %|
|Sugars, other 95.3g|
|Protein 48.1g||69 %|
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Calories per serving: 698
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