ROASTED ORANGE-FENNEL HALIBUT WITH DIJON SAUCE

Roasted Orange-Fennel Halibut with Dijon Sauce image

Flavored with parsley and orange peel, Dijon mustard becomes a zesty basting sauce for roasted halibut.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1/2 cup fat-free or light mayonnaise
2 tablespoons finely chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon grated orange peel
1 (1 1/2-lb.) halibut fillet, cut into 4 pieces
2 tablespoons orange juice
2 tablespoons finely chopped fresh parsley
2 teaspoons grated orange peel
1/2 teaspoon fennel seed, crushed
1/2 teaspoon garlic salt

Steps:

Heat oven to 425°F. Spray shallow baking pan with nonstick cooking spray. In small bowl, combine all sauce ingredients; mix well. Refrigerate until serving time.
Place halibut in sprayed pan. Brush with orange juice. Sprinkle with 2 tablespoons parsley, 2 teaspoons orange peel, the fennel and garlic salt; rub in with fingers.
Bake at 425°F. for 15 to 20 minutes or until fish flakes easily with fork. Serve fish with sauce.

Nutrition Facts : Calories 180, Carbohydrate 5 g, Cholesterol 95 mg, Fiber 0 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 3 g, TransFat 0 g