Halibut Broil Amandine
|Chicken broth||1 Cup (16 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Dried thyme leaves||1 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sliced almonds||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
Preheat broiler in oven.
Rinse fish and pat dry.
Arrange in single layer in a greased baking pan.
Pour broth around fish.
Combine 2 tablespoons butter with thyme and brush part of it on fish.
Place baking dish on broiler pan and put on oven rack about 3 to 4 inches from heat.
Broil fish (do not turn), basting once or twice with remaining butter mixture, 3 to 6 minutes for fish 1/2 to 3/4 inch thick or 6 to 10 minutes for fish 1 to 1 1/4 inches thick.
Melt 1/4 cup butter in small frying pan.
Add almonds and stir until nuts begin to brown.
Remove from heat and add lemon juice.
Pour over fish when ready to serve.