Spinach Topped Halibut
|Halibut steaks||1 1⁄2 Pound (Fresh Or Frozen)|
|Water||4 Cup (64 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Onion||1 Small, sliced and separated into rings|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Frozen chopped spinach||10 Ounce (1 Package)|
|Ground nutmeg||1⁄4 Teaspoon|
|Cheese sauce mix||1 1⁄4 Ounce (1 Envelope)|
|Skim milk||1 Cup (16 tbs)|
Thaw fish, if frozen.
In a 12-inch skillet combine water, lemon juice, onion, celery, salt, and pepper.
Bring to boil; simmer 5 minutes.
Add halibut; simmer, covered, 5 to 10 minutes or till fish flakes easily when tested with a fork.
Carefully remove fish to a 13x9x2-inch baking pan.
Meanwhile, cook spinach according to package directions, drain and stir in nutmeg.
Reserve 1/4 cup of the spinach mixture for dieter.
Prepare cheese sauce mix according to package directions, except use the skim milk instead of whole milk.
Spoon 1 tablespoon of the cheese sauce into dieter's spinach mixture; spread atop 1 of the halibut steaks.
Combine remaining cheese sauce and spinach; spread stop remaining steaks for regular servings.
Broil all halibut portions 4 to 5 inches from heat 2 to 3 minutes,