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Halibut Veronique

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Ingredients
  Halibut steaks 4 (fresh or frozen)
  Dry white wine 1⁄2 Cup (8 tbs)
  Cornstarch 5 Teaspoon
  Sliced green onion 1 Tablespoon
  Instant chicken bouillon granules 2 Teaspoon
  Seedless green grapes 1 Cup (16 tbs)
  Snipped parsley 1 Tablespoon
  Butter/Margarine 1 Tablespoon
  Lemon juice 1 Teaspoon
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled

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