Absolutely fabulous. DH doesn't like cooked carrots, so I added some thick sliced zucchini with the fish and it steamed perfectly. Paired this with Rosemary-Garlic Roasted Potatoes (also Cooking Light) and a delicious Bergstrom chardonnay and we had a "restaurant-quality meal" at home. This would be a perfect meal for entertaining.
One-Dish Poached Halibut and Vegetables
Light and healthy, this no-fuss fish supper takes just 20 minutes to make. Be sure to serve with lots of crusty bread for dipping in the anise-scented vegetable broth.
Yield: 4 servings (serving size: 1 fillet, about 1 1/2 cups vegetable mixture, and 1 lemon wedge)
More From Cooking Light
Amount per serving
- Calories: 314
- Calories from fat: 12%
- Fat: 4.1g
- Saturated fat: 0.6g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 1.3g
- Protein: 39.7g
- Carbohydrate: 26.6g
- Fiber: 5.6g
- Cholesterol: 54mg
- Iron: 3.3mg
- Sodium: 659mg
- Calcium: 115mg
- 2 cups thinly sliced fennel bulb (about 6 ounces)
- 2 cups organic vegetable broth (such as Swanson Certified Organic)
- 1 (20-ounce) package refrigerated red potato wedges (such as Simply Potatoes)
- 8 ounces baby carrots
- 4 (6-ounce) halibut fillets
- 1/2 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh thyme
- 4 lemon wedges
- Combine first 4 ingredients in a large nonstick skillet; bring to a boil. Cover, reduce heat, and simmer 4 minutes.
- Sprinkle one side of fish with paprika, salt, and pepper. Add fish, seasoning side up, and thyme to pan; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
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