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Lemon-Poached Halibut with Carrots
Yield: Makes 4 servings
Halibut's low fat content makes it ideal for poaching.
Ingredients:
3
medium carrots, cut into matchstick-size pieces
3/4
cup water
1/4
cup dry white wine
2
tablespoons lemon juice
1
teaspoon dried rosemary
1
teaspoon dried marjoram leaves
1
teaspoon chicken or fish bouillon granules
1/4
teaspoon black pepper
4
fresh or frozen halibut steaks, cut 1 inch thick (about 1-1/2 pounds)
1/2
cup sliced green onions
Lemon slices (optional)
Preparation:
1.
Combine carrots, water, wine, lemon juice, rosemary, marjoram, bouillon granules and pepper in large skillet; bring to a boil over high heat. Carefully place fish and onions in skillet. Return just to a boil. Reduce heat to medium-low. Cover; simmer 8 to 10 minutes or until fish flakes when tested with fork.
2.
Carefully transfer fish to serving platter with slotted spatula. Spoon vegetables over fish. Garnish with lemon slices.
Nutritional Information:
| Serving Size: 1 halibut steak with 1/4 of carrots | |
| Sodium | 338 mg |
| Protein | 36 g |
| Fiber | 2 g |
| Carbohydrate | 8 g |
| Cholesterol | 55 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 17 % |
| Calories | 224 |
Dietary Exchange:
| Meat | 4 |
| Vegetable | 1-1/2 |
This recipe appears in:
Fish
