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Halibut with Creamy Dijon Sauce

halibut%20with%20dijon%20sauce.jpg

 

This is our favorite recipe for halibut steaks.  And I love the presentation on top of the spinach greens because it seems far more elegant than a typical dinner that can be made within 20 minutes. 

Thaw & set aside: 1 ½ lb halibut steaks, 1 inch thick

Brushing sauce:

1 Tbsp butter, melted
¼ tsp onion salt
¼ tsp marjoram, crushed
¼ tsp dried thyme, crushed

Dijon sauce:

½ c dairy sour cream
1 Tbsp flour
1 Tbsp Dijon-style mustard
1/8 tsp salt
1/8 tsp pepper
1/8 tsp dried thyme, crushed
1/2 c chicken broth

4 c shredded fresh spinach
1 medium carrot, shredded (1/2 c)
Lemon wedges

Place fish steaks on the rack of an unheated broiler pan. Brush steaks with brushing sauce. Broil 4 inches from the heat for 5 minutes. Turn fish. Brush with remaining brushing sauce. Broil for 3 to 7 minutes more or until fish flakes easily with a fork.

For Dijon sauce, in a small saucepan stir together the sour cream, flour, mustard, salt, pepper and thyme. Add chicken broth, stirring until well mixed. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Keep warm.

Toss together spinach and carrot. Line individual plates with spinach mixture. Serve fish on spinach mixture. Top with Dijon sauce. Garnish with lemon wedges. 4 servings.

 

Posted on Thursday, February 14, 2008 at 11:10PM by Registered CommenterAmy in , , , | Comments3 Comments

Reader Comments (3)

I made this last night and LOVED it. Plus, the kids chowed down, asked for seconds and ate all that too. Always a good bonus for a recipe!

Thanks, Amy!

February 20, 2008 | Unregistered CommenterMarie

Okay, obviously Marie is living in a completely different world from me. My kids would never eat halibut, even if I paid them. But this looks like something Marc and I would really enjoy!

February 20, 2008 | Unregistered Commentermichelle

This was so good. I made it with the rice Brett makes (I'll have to send you the recipe). Alexis ate more spinach than fish (I know strange) so I had leftovers. I took them to work the next day wondering how I was going to heat up the fish and not the spinach, but it was even good cold.

March 8, 2008 | Unregistered CommenterAnnalisa

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