Serves: 6
Total Calories: 134

4 6 ounce halibut steaks
1 tablespoon kosher salt
2 bay leaves
1 sweet onion, sliced
1 teaspoon thyme
1/2 teaspoon celery seed
1/4 teaspoon caraway seeds
2 tablespoons extra virgin olive oil
1 clove garlic, crushed
4 tablespoons dry sherry
1/2 pound crimini mushrooms
1 pound medium shrimp, peeled and deveined
1/4 cup polyunsaturated margarine
1/2 cup flour
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1 1/2 cups low salt chicken stock

Poach the fish in water seasoned with the salt, bay leaves, onion, thyme, celery seeds and caraway seeds for 10 minutes. Remove the fish from the stock, drain and reserve.

Sauté the garlic in the olive oil in a sauce pan. Add the sherry, shrimp and mushrooms and cook over low heat until the shrimp turn pink.

Melt the margarine in a pan, stir in the flour, pepper, onion powder and chicken stock until thickened. Add the mushrooms and shrimp.

Spread a thin layer of sauce in the bottom of a baking dish, lay the fish in the sauce and spread the remaining sauce over the fish. Bake at 350 degree for 15 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 134
Calories from Fat: 45

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