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Halibut with Crab Sauce Recipe
Halibut with Crab Sauce Recipe photo by Taste of Home

Halibut with Crab Sauce Recipe

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A thick and creamy crab sauce tops tender halibut in this delightful dish. “It’s one of our favorite fish recipes,” shares Shirley West of Lynnwood, Washington.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 4 halibut fillets (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons plus 2 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 3/4 cup reduced-sodium chicken broth
  • 1/3 cup fat-free milk
  • 1/2 cup crabmeat, drained, flaked and cartilage removed
  • 1/4 cup shredded Swiss cheese

Nutritional Facts

1 fillet with 1/3 cup sauce equals 328 calories, 14 g fat (7 g saturated fat), 96 mg cholesterol, 517 mg sodium, 6 g carbohydrate, trace fiber, 43 g protein. Diabetic Exchanges: 6 lean meat, 2 fat.

Directions

  1. Place each fillet in an individual broiler-proof serving dish. Sprinkle with salt and pepper. Melt 2 teaspoons butter; drizzle over fillets. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.
  2. Meanwhile, in a small saucepan coated with cooking spray, melt remaining butter. Stir in flour until smooth; gradually stir in the broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in crab. Remove from the heat; stir in cheese until melted. Pour over halibut. Broil 4-6 in. from the heat for 3-4 minutes or until lightly browned. Yield: 4 servings.
Originally published as Halibut with Crab Sauce in Light & Tasty August/September 2005, p58

Nutritional Facts

1 fillet with 1/3 cup sauce equals 328 calories, 14 g fat (7 g saturated fat), 96 mg cholesterol, 517 mg sodium, 6 g carbohydrate, trace fiber, 43 g protein. Diabetic Exchanges: 6 lean meat, 2 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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