November 28, 2010

Broiled Halibut with Dijon Cream

4 fresh or frozen halibut steaks, cut 1 inch thick (1 to 1-1/2 lbs.)
1 tsp. Greek style or Mediterranean seasoning blend
1/4 tsp. coarsely ground black pepper
1/4 cup. sour cream
1/4 cup. creamy Dijon style mustard blend
1 Tbsp. milk
1/2 tsp. dried oregano, crushed

   Preheat broiler. Thaw fish, if frozen. Rinse fish;pat dry with paper towels. Grease the unheated rack of a broiler pan; place fish on rack. Sprinkle fish with Greek style seasoning and pepper.
   Broil fish 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through broiling. Invert fish onto serving platter.
   Meanwhile, for sauce, in a small bowl combine sour cream, mustard blend, milk, and oregano. Serve sauce over fish.

Prep: 15 minutes, Makes: 4 servings

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