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.
Course Fish and Seafood, Seafood
Cuisine Continental
Servings 4 servings
Calories 616.83 kcal
- 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
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.
Calories: 616.83kcalCarbohydrates: 22.39gProtein: 94.66gFat: 12.94gSaturated Fat: 0.18gCholesterol: 180.26mgSodium: 860.76mgFiber: 6.66gSugar: 9.88g
Keyword Carrots, Vegetables