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