Recipes

Easy Halibut with Carrots

These halibut steaks are cooked in a large skillet with carrots, wine, lemon juice, rosemary, marjoram, bouillon granules and pepper. You won’t be fishing for compliments with this meal. It’s also a cinch to prepare… no halibuts about it.
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Course Fish and Seafood, Seafood
Cuisine Continental

Servings 4 servings
Calories 616.83 kcal

Ingredients

  

  • 3 carrots cut into matchstick-size pieces
  • 3/4 cup(s) water
  • 1/4 cup(s) dry white wine
  • 2 tablespoon(s) lemon juice
  • 1 teaspoon(s) dried rosemary
  • 1 teaspoon(s) dried marjoram leaves
  • 1 teaspoon(s) chicken or fish bouillon granules
  • 1/4 teaspoon(s) black pepper
  • 4 fresh halibut steaks, 1 inch thick
  • 1/2 cup(s) sliced green onions
  • 1 lemon slices

Instructions

 

  • 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.
  • Ready in 30 min.

Nutrition

Calories: 616.83kcalCarbohydrates: 22.39gProtein: 94.66gFat: 12.94gSaturated Fat: 0.18gCholesterol: 180.26mgSodium: 860.76mgFiber: 6.66gSugar: 9.88g

Keyword Carrots, Vegetables
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