Halibut with Sherry Sauce

Ingredients

• 1 1/2 to 2 pounds fresh or frozen halibut or other fish steaks, cut 1 inch thick
• 2 tablespoons margarine or butter, melted
• 4 green onions, sliced (1/4 cup)
• 1 clove garlic, minced
• 1 tablespoon margarine or butter
• 4 teaspoons all-purpose flour
• 1/3 cup dairy sour cream
• 1/2 cup chicken broth
• 1 tablespoon dry sherry

Instructions

1. Thaw fish, if frozen. Place on the greased unheated rack of a broiler pan. Brush with half of melted margarine; sprinkle with pepper. Broil 4 inches from the heat 5 minutes; turn fish. Brush with remaining melted margarine. Broil 3 to 7 minutes more or till fish flakes easily with a fork.
2. For sauce, cook onions and garlic in the 1 tablespoon margarine till tender. Stir flour into sour cream; stir in broth. Add to onion mixture. Cook and stir till bubbly. Stir in sherry. Cook and stir 1 minute more. Serve over fish. Serves 4.
3. Grill directions: Thaw fish, if frozen. Place fish on a greased grill rack. Brush with half of melted margarine; sprinkle with pepper. Grill on an uncovered grill directly over medium-hot coals for 5 minutes. Turn fish. Brush with remaining melted margarine. Grill for 3 to 7 minutes more. Meanwhile, prepare sauce as above. Serve with grilled fish.