Grilled Halibut with Fresh Dill

If halibut is not available, substitute swordfish or tuna steaks. White-wine Worcestershire sauce is particularly good with seafood and poultry. If you can’t find it, use 2 tablespoons original Worcestershire mixed with 2 tablespoons water.

PREP: 5 minutes plus marinating

GRILL: about 10 minutes

MAKES: 4 main-dish servings

¼ cup white-wine Worcestershire sauce

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1 tablespoon minced fresh dill

¼ teaspoon coarsely ground black pepper

2 large halibut steaks, 1 inch thick
(about 12 ounces each)

1. In medium bowl, stir Worcestershire, lemon juice, oil, dill, and pepper. Place halibut in large zip-tight plastic bag. Add marinade. Seal bag, pressing out excess air, and place on plate; refrigerate up to 2 hours, turning once.

2. Prepare outdoor grill for direct grilling over low heat.

3. Place halibut on hot grill rack, reserving marinade. Grill halibut, turning occasionally and basting frequently with reserved marinade, until opaque throughout, about 10 minutes.

EACH SERVING: About 195 calories, 29g protein, 3g carbohydrate, 7g total fat (1g saturated), 45mg cholesterol, 200mg sodium