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1 lb. halibut fillets
1 (10 3/4 oz.) can cream of
shrimp soup
1/4 tsp. salt
1/4 tsp. white pepper
2 tsp. lemon juice
1 (10 oz.) pkg. frozen, thawed
broccoli spears

Arrange halibut in a 10-inch round baking dish. Keep
thicker sides (meatier portions) facing outer edge of dish.
Lay broccoli spears on top, flowerets facing out. Cover dish
with plastic wrap. Microwave on Cook for 10 to 13 minutes
until fish flakes and broccoli is crisp and tender. Let set,
covered, 3 minutes. In a 4 cup glass measure, blend in all
remaining ingredients. After fish has set 3 minutes, drain off
juices into soup mixture. Microwave sauce on Cook for 4 to 5
minutes, stirring twice. Turn fish onto platter and top with

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