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Serves 4 |
Herb-Crusted Halibut in Roasted Garlic Sauce
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Ingredients:
- 1 head garlic
- 4 halibut fillets (5 oz ea)
- salt and ground black pepper
- 1 tbsp Dijon mustard
- 1/4 cup all-purpose flour
- 1 tbsp chopped fresh parsley
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- cooking spray
- 1 cup reduced-sodium chicken broth, divided
- 1 tsp cornstarch
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Preparation:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Cut off the top of garlic head (not the stem end) to reveal cloves. Wrap head in foil and bake 15-20 minutes until cloves are soft and buttery. Set aside until cool enough to handle. Keep oven at 400 degrees.
- Season both sides of halibut with salt and black pepper. Brush mustard all over both sides of fish. Set aside.
- In shallow dish, combine flour, parsley, garlic powder, onion powder, oregano, thyme, and 1/4 tsp each of salt and ground black pepper. Mix well. Add mustard-coated fish to flour mixture and turn to coat.
- Place fish on prepared baking sheet and spray the surface with cooking spray. Bake 10-12 minutes, until fish is fork-tender.
- Meanwhile, squeeze garlic cloves from head and place in small saucepan. Add 3/4 cup of chicken broth, set pan over high heat, and bring to boil, stirring with a wire whisk to break up garlic. Dissolve cornstarch in remaining 1/4 cup of broth and add to simmering liquid. Cook 1-2 minutes until mixture thickens to the consistency of gravy.
- Serve fish with roasted garlic sauce spooned over top.
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