Monday, June 16, 2008

Halibut with Creamy Dijon Sauce

This is my first time trying Halibut! The halibut was more expensive than other fish, but I just wanted to try something different. This recipe is very low-carb and very good!! Another one I would make again!!

Halibut with Creamy Dijon Sauce

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.


The Jensen's! said...

Looks de-lish! Call me next time you make it...

Rhonda said...

Well...I might have to have you help buy it, especially with how much they cost! Not cheap!! I would be happy to make it again because It was so good!

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