• 4  halibut steaks, fresh or thawed frozen (about 2 pounds)
• ¹/₄ cup butter, melted
• 2  tablespoons olive oil
• 1  tablespoon wine vinegar
• 2  teaspoons lemon juice
• 1  clove garlic, minced
• ¹/₄ teaspoon dry mustard
• ¹/₄ teaspoon marjoram
• ¹/₂ teaspoon salt
• ¹/₈ teaspoon ground black pepper
• 2  large zucchini
• 1  package (10 ounces) frozen green peas
• 1  can (8% ounces) tiny whole carrots
• Au Gratin Potato Puffs
• Butter
• Fresh parsley
• Lemon wedges

1. Place halibut steaks in an oiled baking pan.
2. Combine butter, olive oil, vinegar, lemon juice, garlic, dry mustard, marjoram, salt, and pepper. Drizzle over halibut.
3. Bake at 450 ํF 10 to 12 minutes, or until halibut is almost done.
4. Meanwhile, halve zucchini lengthwise and scoop out center portion. Cook in boiling salted water until just tender.
5. Cook peas following directions on package. Heat carrots.
6. Prepare Au Gratin Potato Puffs.
7. Arrange halibut on wooden plank or heated ovenware platter and border with zucchini halves filled with peas, carrots, and potato puffs. Dot peas and carrots with butter.
8. Place platter under broiler to brown potato puffs. Sprinkle carrots with chopped parsley.
9. Garnish with sprigs of parsley and lemon wedges arranged on a skewer.

Au Gratin Potato Puffs:

1. Pare 1¹/₂ pounds potatoes;cook and mash potatoes in a saucepan.
2. Add 2 tablespoons butter and ¹/₃ cup milk; whip until fluffy.
3. Add 2 slightly beaten egg yolks, ¹/₂ cup shredded sharp Cheddar cheese, 1 teaspoon salt, and few grains pepper; continue whipping.
4. Using a pastry bag with a large star tip, form mounds about 2 inches in diameter on plank.  Proceed as directed in recipe.

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