Publisher Photo
Publisher Photo
Rosadene Herold of Likeville, Indiana relies on her microwave to get delicious whitefish on the table in no time.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 ingredients and reserved cooking liquid. Cook 30 seconds longer or until bubbly. Serve over fish. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Poached Halibut in Light & Tasty August/September 2003, p56

Nutritional Facts

1 each: 256 calories, 10g fat (4g saturated fat), 70mg cholesterol, 733mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 36g protein. Diabetic Exchanges: 5 lean meat.

  • 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
  1. 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.
  2. For sauce, place butter and garlic in a microwave-safe dish. Microwave, uncovered, on high for 45 seconds. Add the remaining ingredients and reserved cooking liquid. Cook 30 seconds longer or until bubbly. Serve over fish. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Poached Halibut in Light & Tasty August/September 2003, p56

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPoached Halibut

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review