Canola Harvest Oil has a higher burn temperature helping to avoid burning.

Before you begin heating the grill, brush it or spray it with a little Canola Harvest oil to prevent food from sticking.

This is especially important if you are using a sugary basting sauce.

• Fat free
• Non-hydrogenated
• Cholesterol free
• Sodium fre

Cooking
Halibut Steaks

Halibut is low-fat, firm and full of flavour. That makes the white-fleshed fish a good base for dishes helpful to people watching their fat intake and this recipe using halibut comes into that desirable category.

It's also one that has total simplicity to add to its appeal for the cook. Its seasoning is focused on two intense, complementary classic flavours, lemon and garlic. Bonus point: The dish can be on the table in about half an hour.

Lemon-Garlic Halibut Steaks
60 ml ( 1/4 cup) lemon juice
15 ml (1 tbsp) Canola Harvest oil
1 ml ( 1/4 tsp) salt
1 ml ( 1/4 tsp) pepper
2 cloves garlic, finely chopped
4 halibut or tuna steaks, about 2.5 cm (1 inch) thick (about 900 g/2 lbs)
60 ml ( 1/4 cup) chopped fresh parsley
15 ml (1 tbsp) grated lemon peel

Brush grill rack with Canola Harvest oil.

Heat coals or gas grill for direct heat. In shallow glass or plastic dish or resealable plastic food-storage bag, mix lemon juice, oil, salt, pepper and garlic. Add fish; turn several times to coat. Cover dish or seal bag and refrigerate 10 minutes.

Remove fish from marinade; reserve marinade. Cover and grill fish over medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with a fork. Discard any remaining marinade.

Sprinkle fish with parsley and lemon peel.

Makes 4 servings.

Nutrition information per serving: 240 calories, 6 g total fat (1 g saturated), 120 mg cholesterol, 340 mg sodium, 2 g carbohydrate, 0 g fibre, 43 g protein.