SERVES 4

INGREDIENTS:

4 each 6 oz pieces Halibut or Stripped Bass

¼ cup extra virgin olive oil

1 tblp. honey

2 tblp. fresh chopped basil

1 tblp fresh chopped Italian parsley

2 tblp. dijon mustard

Zest of one lemon

½ tsp. red chili flake

Juice of 1 lemon

Salt and pepper to taste

METHOD:

Place olive oil, mustard, honey and fresh herbs in food processor

Blend for 30 seconds

Add zest and juice of lemon

Add chili flake and pulse for 10 seconds

Season to taste with salt and pepper and reserve

Season Halibut with salt and pepper to taste

Spread 1 tblp. of mustard glaze over each piece of Halibut or Stripped Bass

Place on non-stick pan and into pre-heated oven @ 400 degrees

Roast in oven for 8-10 minutes.

Re-glaze half way through cooking

Place on platter and reserve.

SERVING SUGGESTIONS:

In large hot skillet heat 2 tblp. olive oil with 3 minced clove garlic.

Sauté 1 each 5 oz containers of baby spinach.

Season to taste with salt and pepper.

Portion spinach evenly on 4 plates and serve one piece of Halibut.