Lemon-Poached Halibut with Carrots

Lemon-Poached Halibut with Carrots

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
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)


  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

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