Ingredients

• â…“ cup orange marmalade
• 2 tbsp. Maille Dijon original mustard
• 1 tbsp. lemon juice
• 2 tbsp. white wine
• Salt and pepper
• 1 tbsp. finely chopped fresh basil leaves
• ½ tsp. red pepper flakes
• 1 lb. halibut fillet with the skin on

1. Preheat grill over medium heat.
2. Combine all ingredients except halibut in small bowl with wire whisk.
3. Arrange halibut, skin side down, on the grill, then pour some of the glaze over the top.
4. Grill covered about 10 minutes.
5. Check the halibut for temperature.
6. Pour remaining glaze over top of the halibut and continue cooking until it reaches 145°.

Remove from the grill and serve.

Recipe courtesy of Maille Dijon Mustard