RECIPE INGREDIENTS:
(6) 4-6 oz portions of Halibut
Lemon Sauce
1 cup chicken broth
1 Tbs. butter
2 Tbs. cornstarch
1/4 cup cold water
2 egg yolks lightly beaten
3-4 Tbs. lemon juice
Grated rind of 1 lemon
RECIPE INSTRUCTIONS:
Sauce: Combine cold water and cornstarch. Heat broth and butter over medium heat; slowly add the blended cold water and cornstarch, stirring constantly until thickened and smooth. Beat 2 Tbs. of the thickened broth into the egg yolks and then stir the yolks back into the broth. Add the lemon juice and the rind and cook one minute more. Do not boil.
Fish: Preheat oven to 350 degrees Place halibut portions on greased baking sheet. Bake for 15 minutes in the preheated oven, until halibut is easily cut with a fork. Spoon sauce over fish and serve.
Hint: Sauce will keep for a couple of days tightly covered in the fridge. Reheat over low heat, stirring constantly.
Serves 6