1/2 c. cry white wine
1/2 c. buttermilk
4 halibut steaks , 1 inch thick (about 6 oz)
other white fish may be substituted
salt & pepper
1 c low-fat plain yogurt
1/2 c. finely chopped red onion
2 TBS dijon mustard
1 tsp dried dillweed

Combine wine and buttermilk in shallow glass baking dish. Add halibut and turn to coat evenly. Cover dish with plastic wrap and refrigerate 1 to 2 hours

Drain halibut, ciscarding liquid. Place fish in baking dish that has been lightly sprayed with oil. Season with salt and pepper to taste.

Broil 6 in. from source of heat for 5 min. Turn steaks over. Broil another 5 minutes or until fish just begins to flake when pierced with a fork.

Meanwhile, combine yogurt, onion, mustard and dillweed in small bowl. Remove halibut to warmed serving platter and spoon yogurt sauce over each fish steak and serve.

I don’t mean to be critical, but I don’t believe this recipe would qualify for a cycle 1…or even a 2 for that matter. The wine & buttermilk alone would more likely put it at 3 or 4. That being said, it really sounds delicious & since I’m on cycle 3 myself, I’ll be looking forward to trying it on the last cycle because I love cooking w/ wine….THX!

The wine and the buttermilk are only in the marinade, which you discard when you grill. They simply flavor and tendorize the fish, not cook in it.