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Halibut Veronique Recipe
|Halibut steaks||1 1⁄2 Pound (4, Fresh / Frozen)|
|Water||1 Cup (16 tbs)|
|Cold water||3⁄4 Cup (12 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped green onion||1 Tablespoon|
|Instant chicken bouillon granules||2 Teaspoon|
|Grapes||1 Cup (16 tbs), halved and seeded|
|Snipped parsley||1 Tablespoon|
|Lemon juice||1 Teaspoon|
Serving size: Complete recipe
Calories 1183 Calories from Fat 251
% Daily Value*
Total Fat 28 g43.3%
Saturated Fat 10 g50.1%
Trans Fat 0 g
Cholesterol 250 mg
Sodium 2721.8 mg113.4%
Total Carbohydrates 60 g19.9%
Dietary Fiber 2.7 g10.8%
Sugars 26.5 g
Protein 144 g287.5%
Vitamin A 68.3% Vitamin C 77.3%
Calcium 38.6% Iron 44.2%
*Based on a 2000 Calorie diet
Place in 12 x7 1/2 x 2-inch baking dish.
Pour 1 cup water around fish.
Cook, covered, at MEDIUM HIGH (7) for 8 minutes or till fish flakes with a fork, rearranging fish once.
Drain and place on serving dish; cover and keep warm.
In 4-cup glass measure, combine cornstarch, 3/4 cup water, and wine.
Add green onion and bouillon granules.
Cook at HIGH for 3 minutes or till thickened and bubbly, stirring after each minute.
Add grapes, parsley, butter, and lemon juice.
Cook at HIGH for 1 to 2 minutes or till heated through.
Spoon sauce over fish.
Garnish with lemon wedges and parsley.