Halibut Marinated in Mustard and Rosemary

Halibut Marinated in Mustard and Rosemary
1/2 cup plus 2 tablespoons olive oil, divided
1/4 cup coarse grain mustard
3 tablespoons cider vinegar
3 tablespoons chopped fresh parsley
2 tablespoons horseradish
2 teaspoons chopped fresh rosemary
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 halibut fillets or steaks (6 to 8 ounces each)
Combine 1/2 cup olive oil, mustard, vinegar, parsley, horseradish, rosemary, garlic, salt and pepper until well-mixed. Add the fish and gently stir to coat. Marinate for up to 24 hours.
To cook, sear the fish in the olive oil over medium-high to high heat for 4 minutes on each side. The halibut will be golden brown and just opaque through. Serve immediately.
Serves six.
"Off The Hook" by Roger Fitzgerald, recipes by Susan Volland (2002 Ten Speed Press, 2002, $16.95)