Gently poached halibut served with a simple,
yet zesty orange-curry sauce.
Halibut with Orange-Curry
Sauce
- 1/2 cup sour cream
- 2 tablespoons grated orange rind
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon onion powder
- 1/4 teaspoon dry mustard
- 1/4 teaspoon curry powder
- 2 (6-ounce) halibut steaks
- Combine first 6 ingredients; cover and
chill.
- Lightly grease a vegetable steaming rack;
place in a Dutch oven. Add water to just below steaming rack;
bring water to a boil. Place halibut on rack. Cover, reduce heat
and simmer 8 to 10 minutes or until fish flakes easily when tested
with a fork. Serve with sauce.
Makes 2 servings.
