Highland Halibut

- 1/2 cup orange juice (125 mL)
- 1/4 cup Scotch whiskey (60 mL)
- 2 Tbsp Grand Marnier (30 mL)
- 2 Tbsp lemon juice (30 mL)
- 3 Tbsp canola oil (45 mL)
- 3 Tbsp maple syrup (45 mL)
- 1 Tbsp orange zest (15 mL)
- 1 Tbsp Dijon mustard (15 mL)
- 2 tsp Worcestershire sauce (10 mL)
- 1 green onion, finely chopped
- 4 (4 oz/125 g) halibut steaks
- 1/4 cup chopped flat leaf parsley (60 mL)
- 1/4 cup chopped walnut halves, toasted (60 mL)
1. In a small bowl, combine orange juice, whiskey, Grand Marnier, lemon juice, canola oil, maple syrup, orange zest, mustard, and Worcestershire sauce. Mix well.
2. In a shallow glass dish, place halibut. Pour marinade over top. Refrigerate 2 – 4 hours. Turn at least once.
3. Preheat broiler to 450°F (230°C). Broil halibut about 4 minutes on each side or until fish flakes easily. Garnish with fresh parsley and walnuts.