Lemon-Poached Halibut with Carrots

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Lemon-Poached Halibut with Carrots."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/lemon-poached-halibut-with-carrots-recipe.htm>  06 September 2008.

Lemon-Poached Halibut with Carrots Photo
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