|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||6%|
|Total Sugars 5g|
|Vitamin C 6mg||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe can be halved quite easily for two servings.
4 halibut fillets, about 1 1/2 pounds
2 tablespoons unsalted butter, melted
Salt, to taste
Freshly ground black pepper, to taste
For the Sauce:
3 tablespoons unsalted butter
4 to 6 ounces mushrooms, sliced
4 to 6 green onions, trimmed, thinly sliced
3 tablespoons all-purpose flour
1/2 cup chicken broth
1 cup milk
1 tablespoon sherry
1/2 teaspoon seasoned salt. or Cajun seasoning
1/4 teaspoon garlic pepper, or other pepper blend
Heat oven to 350 F. Butter a baking dish; place halibut fillets in baking dish. Brush with melted butter and sprinkle with salt and pepper. Bake for about 20 to 25 minutes, basting occasionally with the melted butter, or until fish begins to flake with a fork.
Remove the halibut from oven and let stand for 5 minutes.
Meanwhile, make mushroom sauce. In a saucepan, heat butter over medium-low heat; add mushrooms. Cook, stirring frequently, until mushrooms are golden brown and tender. Add green onions and cook stirring for 1 minute longer. Add flour, stirring until well blended. Continue cooking for 1 minute.
Gradually stir in chicken broth and milk until smooth. Add sherry and seasonings. Continue cooking, stirring constantly, until sauce is thickened and bubbly.
Serve the halibut with sauce.
This recipe can be easily halved for two, or cook two halibut fillets and freeze half of the sauce for another meal.
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