Halibut with Green Goddess Sauce

We try to eat fish at last once a week and Lent is always a great time to try some new dinner recipes.

I usually make halibut with a sauce of tomatoes and olives or capers. This Green Goddess Sauce, however, is lighter with plenty of zing. It's a healthier riff on tartar sauce with all the same flavor.

What's your go-to fish dish? Let us know!

Mangia! Mangia!
Andrea

Halibut with Green Goddess Sauce
Inspired by a recipe from Penzeys Spices.

2 pounds halibut fillets
Lemon juice from one lemon
Garlic powder
Salt
Pepper
2 tablespoons butter, melted

Sauce
1/2 cup mayo
1 tablespoons lemon juice
2 tablespoons water
1 tablespoon Penzeys' Green Goddess dressing base mix

*Note: If you don't have Penzeys, you can make your own Green Goddess mix by combining 1 teaspoon each of dried:

• Onion flakes
• Basil
• Celery flakes
• Minced garlic
• Dill weed
• Sugar

Spray a baking pan with cooking spray and set aside. Place halibut fillets in a shallow pan and drizzle with lemon juice. Sprinkle with garlic powder, salt and pepper. Place in refrigerator for 30 minutes.

While fish marinates, make the sauce and preheat your oven to 375 degrees.

For the sauce, combine all ingredients in a small bowl and stir. Keep in refrigerator until ready to use.

Remove fish from refrigerator. Drizzle with melted butter. Bake fish for 20 to 30 minutes, or until it flakes easily with a fork. Remove from oven and transfer to serving dish. Top with Green Goddess sauce and enjoy.