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Lemon-Poached Halibut with Carrots
Browse the recipe 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 |