Halibut Veronique Recipe

Summary

CuisineCourse
Method

Ingredients

 Halibut steaks4 (fresh or frozen)
 Dry white wine1⁄2 Cup (8 tbs)
 Cornstarch5 Teaspoon
 Sliced green onion1 Tablespoon
 Instant chicken bouillon granules2 Teaspoon
 Seedless green grapes1 Cup (16 tbs)
 Snipped parsley1 Tablespoon
 Butter/Margarine1 Tablespoon
 Lemon juice1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1182 Calories from Fat 251

% Daily Value*

Total Fat 28 g43.3%

Saturated Fat 10 g50.1%

Trans Fat 0 g

Cholesterol 249.9 mg

Sodium 2714.4 mg113.1%

Total Carbohydrates 60 g19.9%

Dietary Fiber 2.7 g10.8%

Sugars 26.5 g

Protein 144 g287.3%

Vitamin A 68.3% Vitamin C 77.3%

Calcium 38.1% Iron 44.2%

*Based on a 2000 Calorie diet

Directions

Thaw fish, if frozen.
Place steaks in greased skillet.
Add water to cover.
Bring to boiling; reduce heat.
Cover and simmer 8 to 10 minutes or till fish flakes easily with a fork.
Remove halibut to platter; keep warm.
Meanwhile, in small saucepan combine wine, cornstarch, and 3/4 cup cold water; stir in green onion and bouillon granules.
Cook and stir till bubbly.
Stir in grapes, parsley, butter, and lemon juice; heat through.
To serve, spoon sauce over fish.
If desired, garnish with lemon slices and parsley.
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