Halibut in Wine Sauce

By Tonya_Speed

NUTRITION per serving: 317 Calories; 16g Fat; 36g Protein; 3g Carbohydrate; trace Dietary Fiber; 91mg Cholesterol; 175mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat. Points: 8

Ingredients

• 6 fresh or frozen halibut steaks
• 1/4 cup butter, melted
• 2 tablespoons flour
• 1/3 cup white wine-or use white grape juice with a
• splash of vinegar
• 1/3 cup heavy (whipping) cream
• Salt and pepper to taste
• 1 teaspoon lemon zest (peel)
• 2 lemons, juiced
• 1 teaspoon dried sage
• 1 teaspoon dried parsley

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Place halibut steaks in slow cooker. In a saucepan over medium heat, whisk together
melted butter and flour to form a paste; stir until smooth, but don't scorch the flour. Gradually add wine and cream
to paste and continue to cook over low heat until sauce begins to thicken slightly. Zest lemons until you have 1
teaspoon of fresh lemon zest. Make sure you get only the yellow part and not the white inner pith. Once you have
zested lemons, juice both lemons. Add salt, pepper, lemon zest and lemon juice to sauce. Stir to incorporate and
pour over fish in slow cooker. Cover and cook on low heat setting for about 5 to 6 hours. About 5 minutes before
you are ready to serve, add sage and parsley to sauce. Stir and serve.

SERVING SUGGESTION: Brown rice pilaf, baked acorn squash and garlic toast.