Black Swan Recipes

• Halibut fillet (1-1/2 to 2 lbs.)
• 1 clove of garlic
• 1/2 cup Cygne d'Or Original Orange Dressing
• 2 teaspoons of fresh thyme
• 2 teaspoons of fresh chopped oregano
• 1 teaspoon of fresh chopped rosemary
• salt and black pepper

In a shallow dish, just large enough to hold the halibut, combine Cygne d'Or Original Orange Dressing, thyme, oregano, rosemary, salt and black pepper; mix well.  Peel and crush the garlic; rub the halibut with the garlic.  Roll the fish in the marinade mixture to coat.  Cover; refrigerate 30 minutes to 1 hour, turning occasionally.  Remove halibut; reserve marinade.  Brush lightly with reserved marinade mixture.  Grill over hot fire, skin side down, approximately 10 to 12 minutes per inch of thickness or until done, do not over cook.

The seafood should be just opaque through the thickest part (cut to test).  Transfer to serving plate garnish with fresh parsley and lemon slices and serve.

Note: Broiling or baking in a 325^oF oven also gives excellent results.

Serves 4