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Fish Steaks with Lemon-Mustard Sauce
6 4-oz halibut, sea bass or tuna steaks, cut 1-inch thick
3/4 cup water
1/2 cup broth
1/3 cup lemon juice
1 tablespoon butter
1/2 cup half-and-half
2 tablespoons flour
1 tablespoon Dijon or yellow mustard
1 tablespoon fresh chives, snipped
Rinse fish, pat dry. Combine water, broth and lemon juice in
skillet. Bring to a boil. Reduce heat, add fish. Cover and poach
8 to 10 minutes or until fish flakes easily. Remove to a plate.
Strain fish poaching liquid, discard solids. Return 1 cup liquid
to skillet. Stir in butter. Stir together half-and-half and flour,
whisk into liquid.
Increase heat to medium and whisk until slightly thickend and
bubble. Stir in mustard, cook, stirring constantly, one minute
longer.
To serve, pour sauce over fish and sprinkle with chives.
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Fish Steaks 02