Halibut in Sherry


  • 6 Horizon halibut steaks
  • 2 tbsp. butter, melted
  • 1/4 cup finely chopped onion
  • 1 small clove garlic, minced
  • 1 tbsp. butter or margarine
  • 1 tbsp. all purpose flour
  • 1/4 cup dairy sour cream
  • 1/2 cup chicken broth
  • 1 2 1/2 ounce jar sliced mushrooms
  • 1 tbsp. dry sherry


Thaw fish. Preheat broiler. Place in a single layer on a greased, unheated rack of broiler pan or in a greased baking pan. Brush with half of the melted butter; sprinkle with 1 teaspoon salt and dash pepper.

Broil fish 4 inches from heat 5 to 8 minutes; turn. Brush with remaining melted butter. Broil 5 to 8 minutes longer or till fish flakes easily with a fork.

In a saucepan cook onion and garlic in 1 tablespoon butter till tender. Stir flour into sour cream; stir in broth. Add to saucepan. Cook and stir till bubbly. Drain mushrooms. Stir mushrooms and sherry into sauce; heat through.

Serve sauce over fish.

Yield: 6 Servings