Broiled Halibut in Clam Sauce

I usually pick up regional  recipe books when traveling, and  while I did not bring home any freshly-caught Alaskan halibut , due to rough seas   the day we were scheduled to go out  from Homer, I did bring  a spiral bound collection of  150 "Alaskan Halibut Recipes"  contributed by locals.   There are many that sound wonderful. Many  of them  are  breaded or fried ,  so we haven't tried those yet, but  some others  tempted us.   This unusual  clam- sauced dish has become a favorite,. You can  use any thick, firm whitefish -- cod or haddock for example -- successfully.   There's  some  fat,  but  the dish is  very low in carbs.

 In a saucepan, heat 2 TB butter, when melted, add 2 TB flour.  Add clam juice from one small can of minced clams, plus enough hot milk to make 1 cup total.   Cook,  whisking, until the sauce is thick and boils.  Stir in 2 TB lemon juice, 1/3 c. minced  green onion, 1/4 c. sliced green olives, 1 tsp. prepared mustard, 1/4 c. mayonnaise ( no substitutes) and 1/2 tsp. each of salt and pepper.

Preheat the broiler. Place 2 lbs halibut fillets on a greased baking dish, season with salt & pepper, and   the juice of one lemon..  Dot with  butter and broil for 5 or 6 minutes before turning and covrering with clam sauce.  Return to broiler and cook until the sauce is bubbly, about 5 minutes.  Serves 4-6.