In a medium bowl, combine sour cream, mustard, garlic, horseradish, pepper, and salt. Mix well and set aside. In a small bowl, combine oregano, cumin, onion powder, garlic powder, black pepper, chili powder and salt. Lightly coat halibut with olive oil and dredge each fillet in the spice mixture. Grill on high heat for about 4 minutes on each side or until done. Serve with 1/4 cup sauce.
When grilling, use tin foil on the grill to keep the spices on the fillets.
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 42 (25%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 48.7mg||15 %|
|Sodium 184.1mg||6 %|
|Potassium 764.2mg||20 %|
|Total Carbohydrate -4.9g||-1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other -6.2g|
|Protein 34g||49 %|
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Calories per serving: 165
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