| 3 x 1 inch thick halibut fillets or possibly lean whitefish about 1 1/2pounds, 1-inch thick |
1/6 halibut |
$12.00 per pound
|
$1.80 |
| 1/3 c. orange juice |
2 2/3 teaspoons |
$4.79 per 59 fluid ounces
|
$0.04 |
| 1/4 c. lemon juice |
2 teaspoons |
$2.19 per 15 fluid ounces
|
$0.05 |
| 1 tsp dry whole basil |
1/6 teaspoon |
$2.59 per cup
|
$0.01 |
| 1 tsp dry tarragon whole |
1/6 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1 tsp curry pwdr |
1/6 teaspoon |
$3.49 per 6 ounces
|
$0.01 |
| 1/8 tsp grnd red pepper Vegetable cooking spray |
0.02 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 Tbsp. extra virgin olive oil divided |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 3 Tbsp. Dijon mustard |
1 1/2 teaspoons |
$2.69 per 8 ounces
|
$0.09 |
| 2 Tbsp. purple onions chopped |
1 teaspoon |
$0.99 per pound
|
$0.01 |
| 2 Tbsp. fresh parsley chopped |
1 teaspoon |
$1.09 per cup
|
$0.02 |
| 1 Tbsp. capers liquid removed |
1/2 teaspoon |
$5.49 per 4 fluid ounces
|
$0.11 |
| Total per Serving |
$2.17 |
| Total Recipe |
$13.03 |
Suggestions?