Halibut Steaks With Sherry Sauce
|Halibut steak||2 Pound, cut 1 inch thick (Fresh / Frozen)|
|Margarine||1 Tablespoon, melted|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Water||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|All purpose flour||1 Tablespoon|
|Plain low fat yogurt||1⁄4 Cup (4 tbs)|
|Canned sliced mushrooms||2 1⁄2 Ounce, drained (1 Jar)|
|Dry sherry||1 Tablespoon|
Thaw fish, if frozen.
Cut fish into six portions.
Spray the rack of an unheated broiler pan with nonstick coating.
Place fish on the rack.
Brush with half of the melted margarine, then sprinkle lightly with salt and pepper.
Broil fish 4 inches from the heat for 5 minutes; turn.
Brush with remaining melted margarine.
Broil 5 to 8 minutes more or till fish flakes easily with a fork.
Meanwhile, spray a saucepan with nonstick coating.
Cook onion and garlic in the saucepan till tender.
Add water and bouillon granules.
Stir flour into yogurt; add to saucepan.
Cook and stir till thickened and bubbly, then cook and stir 1 minute more.
Stir in mushrooms and sherry; heat through.