Lemon-Poached Halibut with Carrots
Source of Recipe
Recipe Institute
Recipe Introduction
Halibut's low fat content makes it ideal for poaching.
Lemon-Poached Halibut with Carrots
Makes 4 servings
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 for garnish (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, if desired.
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