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Poached Halibut

Poached Halibut
Rosadene Herold of Likeville, Indiana relies on her microwave to get delicious whitefish on the table in no time.
4 ServingsPrep/Total Time: 15 min.

Ingredients

  • 4 halibut or cod fillets (1-1/2 pounds)
  • 1 teaspoon chicken bouillon granules
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon minced fresh parsley
  • 3/4 teaspoon minced chives
  • 1/4 teaspoon salt
  • 4 whole peppercorns
  • 1 bay leaf
  • 1 medium lemon, sliced
  • THYME WINE SAUCE:
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 1/4 cup white wine or chicken broth
  • 1 teaspoon lemon juice
  • 1/4 teaspoon each dried thyme and salt

Directions

  • Place the fillets in a microwave-safe dish; sprinkle with bouillon.
  • In a bowl, combine the next seven ingredients. Pour over fish. Place
  • lemon over fillets. Cover and microwave on high for 3-4 minutes or
  • until fish flakes easily with a fork. Remove fish and keep warm.
  • Strain cooking liquid; reserve 2 tablespoons.
  • For sauce, place butter and garlic in a microwave-safe dish.
  • Microwave, uncovered, on high for 45 seconds. Add the remaining
© Taste of Home 2013

2 of 2

Poached Halibut (continued)

Directions (continued)

  • ingredients and reserved cooking liquid. Cook 30 seconds longer or
  • until bubbly. Serve over fish. Yield: 4 servings.
Nutrition Facts: One serving equals 256 calories, 10 g fat (4 g saturated fat), 70 mg cholesterol, 733 mg sodium, 2 g carbohydrate, trace fiber, 36 g protein. Diabetic Exchanges: 5 lean meat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013