Poached Halibut and Vegetables

By á-29897

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

Ingredients

• 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

Details

Adapted from myrecipes.com

Preparation

Step 1

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.


Cooking Light
OCTOBER 2005