Lemon-Poached Halibut With Carrots for 2 |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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From a Diabetic cookbook. Dietary exchanges are 4 lean meat, 1 1/2 vegetable. Ingredients:
2 medium carrots, cut into julienne strips |
1/2 cup water |
2 tablespoons dry white wine or 2 tablespoons white grape juice or 2 tablespoons apple juice |
1 tablespoon lemon juice |
1/2 teaspoon dried rosemary |
1/2 teaspoon dried marjoram |
1/2 teaspoon chicken bouillon granules or 1/2 teaspoon instant fish bouillon cube |
1/8 teaspoon black pepper |
2 (4 -6 ounce) fresh halibut steaks or 2 (4 -6 ounce) frozen halibut steaks, cut 1 inch thick |
1/4 cup sliced green onion |
lemon slice, for garnish (optional) |
Directions:
1. Combine carrots, water, wine, lemon juice, rosemary, marjoram, bouillon granules and pepper in large skillet. Bring to a boil over high heat.
2. Place fish and onions in skillet and return to a boil. Reduce heat, cover and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork.
3. Transfer fish to serving platter with slotted spatula. Spoon vegetables over fish. Garnish with lemon slices, if desired.
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