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Lemon-Poached Halibut with Carrots (recipes) and Tsukuba flights (tourism)


Lemon-Poached Halibut with Carrots (recipes)


Lemon-Poached Halibut with Carrots

Yield: Makes 4 servings

Halibut' s low fat content makes it ideal for poaching.





Ingredients:



3medium carrots, cut into matchstick-size pieces

3/4cup water

1/4cup dry white Wine

2tablespoons lemon juice

1teaspoon dried rosemary

1teaspoon dried marjoram leaves

1teaspoon chicken or fish bouillon granules

1/4teaspoon black pepper

4fresh or frozen halibut steaks, cut 1 inch thick (about 1-1/2 pounds)

1/2cup sliced green onions

Lemon slices (optional)









Preparation:





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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