Lemon-Poached Halibut with Carrots the Editors of Publications International, Ltd.
Lemon-Poached Halibut with Carrots
Halibut's low fat content makes it ideal for poaching.
Makes 4 servings
|3||medium carrots, cut into matchstick-size pieces|
|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)|
- 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.
|Serving Size:||1 halibut steak with 1/4 of carrots|
|Calories from Fat||17 %|
|Total Fat||4 g|
|Saturated Fat||1 g|
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