*** Provencal Citrus-Tarragon Seafood

• 1 lb seafood (halibut, salmon, crab, scallops, etc)

Sauce

• 1/4 cup apple cider vinegar
• 2 Tbsp Dijon mustard
• 1/3 cup olive oil
• 2 Tbsp honey
• 1/3 cup fresh tarragon leaves
• 1 can (11 oz) mandarin orange slices, drained, or 2 fresh mandarin oranges, peeled, sectioned, and seeded
• coarse salt (probably about 1/2 tsp, to taste)

Side

• Serve with a mild starchy side and use any extra sauce over it
• Rice
• Couscous
• Polenta
• Grits

Grill the seafood as normal.

Meanwhile, combine the vinegar and mustard in a blender or food processor and pulse until smooth; slowly add olive oil until fully incorporated. Add the honey, tarragon, and oranges; blend or pulse again until almost smooth. Salt to taste.

Serve the sauce on the side.

Makes 4 servings.

PER SERVING
SAUCE: 7 WW PointsPlus
SALMON: 6 WW PointsPlus
SCALLOPS/HALIBUT/SHRIMP: 3 WW PointsPlus
CRAB: 2 WW PointsPlus