Lemon-Poached Halibut with Carrots

Spring has finally sprung! This succulent seafood dish is juicy, delicious and incredibly simple to make, freeing up your time to relax and enjoy the sights and sounds of the season.

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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, 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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