4 fresh or frozen halibut or sea bass steaks, cut 1 inch thick
1 tablespoon butter or margarine, melted
1/4 teaspoon onion powder or salt
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1/2 cup sour cream
1 tablespoon all-purpose flour
1 tablespoon Dijon-style mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme, crushed
1/2 cup reduced sodium chicken broth
4 cups shredded spinach
1 medium carrot, shredded
Lemon wedges (optional)
Thaw fish, if frozen. Rinse fish; pat dry with a paper towel. Set aside.
For basting sauce, combine butter or margarine, onion salt, marjoram, and the 1/4 teaspoon thyme.
Place fish steaks on the unheated rack of a broiler pan. Brush with basting sauce. Broil 4 inches from the heat for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once with the remaining basting sauce halfway through.
Meanwhile, for the mustard sauce, in a small saucepan, stir together the sour cream, flour, mustard, salt, pepper, and the 1/8 teaspoon thyme. Add chicken broth, stirring until well mixed. Cook and stir over medium heat until thickened and bubbly. Cook and stir for one minute more. Keep warm.
Toss together spinach and carrot. Divide the spinach mixture among 4 dinner plates. Arrange fish on the spinach mixture. top with mustard sauce. If desired, garnish with lemon wedges.