Fish in a Sherry Cream Sauce

I need to confess right now, so you can all hate me and get past it. I lost 3 pounds Thanksgiving week despite drinking 2 quarts of eggnog all by myself. It's all because I was so busy cooking that I didn't want to eat. Absurd, yes, but that's how it went. Sorry!

So, last night was the first time in nearly 2 weeks that I've been hungry. And I was ravenous. So I decided to try something new with fish, adapting a recipe I found in the classic red plaid cookbook.

FISH IN A SHERRY CREAM SAUCE

2 pounds fish filets, 1" thick
melted butter
salt and pepper
2 tbsp butter
2 to 3 garlic cloves, minced
8 scallions, finely chopped
1/2 cup sour cream
1/2 cup sherry
1 cup chicken broth
1/4 cup milk
2 tbsp cornstarch
more pepper

Brush the top of the fish with melted butter, and sprinkle with salt and pepper. Cook about 5" under the broiler for 8 to 10 minutes per side if frozen, about 5 minutes if not frozen, and when you turn the fish, brush the second side with melted butter and sprinkle with salt and pepper.

Meanwhile, make the sauce: Melt the butter in a saucepan, and saute the garlic and scallions until lightly browned. Stir in the sour cream and let it start to melt, then add the chicken broth and sherry and heat until it begins to boil. Whisk the cornstarch into the milk, and stir into the sauce. Stir until thickened, and spoon over the cooked fish.

I served this with flavored rice (tomato powder, vegetable flakes and spinach), broccoli with cheddar cheese, and a salad. It was heavenly. I told you I was hungry!