No halibut? Substitute sole, flounder, bass or salmon if you like. The shrimp sauce is extraordinary on anything.

Halibut with Shrimp Sauce
Serves: 4
  • 1 Cup Basic White Sauce; for fish, see Recipe
  • 4 halibut steaks; 6 ounces each
  • salt and freshly ground pepper
  • flour for dredging
  • 5 Tablespoons butter
  • 3 Tablespoons fresh lemon juice
  • 6 green onions and green tops; finely chopped
  • 2 stalks celery; finely chopped
  • 2 Tablespoons finely chopped parsley
  • 1 clove garlic; minced
  • 1/4 pound small shrimp; peeled
  • 1 large ripe tomato; peeled and chopped
  • 1/2 Cup dry white wine or Sherry
  • 1 Tablespoon minced fresh oregano, or
  • 1 teaspoon dried oregano; crushed
  1. Prepare white sauce and set aside. Preheat oven to 375 degrees F.
  2. Sprinkle fish with salt and pepper, then dredge lightly in flour.
  3. In a large skillet over medium heat, melt 2 tablespoons of the butter. Gently brown fish steaks on both sides. Remove to a platter and drizzle with lemon juice.
  4. In a second skillet over medium heat, melt the remaining butter. Add onions, celery, parsley, and garlic; saute until onions are translucent (about 5 minutes). Add shrimp, tomato, reserved white sauce, wine, and oregano. Stir well and simmer 10 minutes. Season with salt and pepper.
  5. Arrange fish steaks side by side in a baking dish. Spoon sauce over steaks.
  6. Bake until fish flakes easily with a fork (20 to 25 minutes).

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