Diabetic Cooking

Lemon-Poached Halibut with Carrots



  • 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 fillets or steaks, cut 1-inch thick (about 1 1/2 pounds)
  • 1/2 cup sliced green onions
  • Lemon slices (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.

Yield: 4 servings.

Serving size: 1 halibut steak with 1/4 of carrots.

Nutrition Facts Per Serving:
Calories: 224 calories, Carbohydrates: 8 g, Protein: 36 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 55 mg, Sodium: 338 mg, Fiber: 2 g

Exchanges per serving: 1 1/2 Vegetable, 4 Meat.

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