When it comes to busy weeknight dinners I'm always looking for recipes that take me less than 45 minutes to make. Let's face it, we're all busy these days and I just don't have an hour or two during the weekdays to spend in my kitchen!
A few weeks ago I came across this recipe which I'm featuring today from GOYA and it's delicious! You only need a handful of ingredients to make it and in less than 40 minutes you'll have a hot dinner onto the table. The recipe calls for halibut, but we've also used salmon fillets at times too. Here's the recipe. Thanks GOYA!
4 boneless, skinless halibut fillets (4 oz. each)
1 Tbsp. GOYA Sazonador Total, divided
1 Tbsp. GOYA Lemon Juice
1 tsp. Dijon Mustard
2 Tbsp. GOYA Extra Virgin Olive Oil
Using paper towels, pat halibut dry. Coat completely with the 1 1/2 tsp. Sazonador Total, pressing to adhere on fish. Transfer fish to platter, cover and refrigerate for at least 15 minutes, or up to 1 hour.
Meanwhile, in a small mixing bowl whisk together remaining Sazonador Total, lemon juice and Dijon mustard. Slowly drizzle in the olive oil, whisking constantly, until well combined.
Heat grill to medium-high heat. Using a pastry brush, brush halibut with olive oil mixture. Cook halibut, flipping and brushing with the glaze, until golden brown and just opaque in center (about 4-6 minutes per side). Serve immediately.