TLC Cooking "Lemon-Poached Halibut with Carrots"

Lemon-Poached Halibut with Carrots

Lemon-Poached Halibut with Carrots

YIELD Makes 4 servings
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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:

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.
Carefully transfer fish to serving platter with slotted spatula. Spoon vegetables over fish. Garnish with lemon slices.

This recipe appears in: Fish

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

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