Sherry-Sauced Halibut Recipe

Ingredients

2 pounds fresh or frozen halibut steaks or other fish steaks

2 tbsp butter, melted

1/4 cup finely chopped onion

1 small clove garlic, minced

1 tbsp butter or margarine

1 tbsp all-purpose flour

1/4 cup dairy sour cream

1/2 cup chicken broth

1 2 1/2-ounce jar sliced mushrooms

1 tbsp dry sherry

Method

Thaw fish, if frozen. Preheat broiler. Cut fish into 6 portions. Place in a single layer on a greased, unheated rack of broiler pan or in a greased baking pan. Brush with half of the melted butter; sprinkle with 1 tsp salt and dash pepper. Broil fish 4 inches from heat for 5 to 8 minutes; turn. Brush with remaining melted butter. Broil 5 to minutes longer or till fish flakes easily with a fork.

In a saucepan cook onion and garlic in 1 tbsp butter till tender. Stir flour into sour cream; stir in broth. Add to saucepan. Cook and stir till bubbly. Drain mushrooms. Stir mushrooms and sherry into sauce; heat through. Serve sauce over fish. Serves 6.

Per serving(1/6 of servings): 321 g calories, 33 g Protein, 137 g carbohydrates, 21 g fat, 553 mg sodium

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