Halibut In Wine Sauce
|Halibut fillets||12 Ounce|
|White wine/Court bouillon||1⁄2 Cup (8 tbs)|
|Unsalted defatted fish broth||1⁄2 Cup (8 tbs)|
|Shallot||1 , chopped|
|Parsley sprigs||2 , chopped|
|Nonfat milk||1⁄3 Cup (5.33 tbs)|
|White pepper||To Taste|
|Lemon juice||1 Teaspoon|
Combine the wine, fish broth, chopped shallot, and parsley in a heavy skillet. (If fish broth is not available, substitute water.)
Heat to boiling, and then simmer 5-10 minutes, covered.
Place the halibut in the hot liquid and poach gently about 10 minutes.
Remove the fillets and keep warm.
Dilute the arrowroot in the nonfat milk.
Combine it slowly with the hot fish broth, stirring constantly until the sauce is the consistency of a thin gravy.
Season it with the white pepper and lemon juice.
Return the halibut to the sauce and simmer for 2 minutes.
Serving size: Complete recipe
Calories 534 Calories from Fat 78
% Daily Value*
Total Fat 9 g13.2%
Saturated Fat 1.2 g6.1%
Trans Fat 0 g
Cholesterol 110.4 mg36.8%
Sodium 235.7 mg9.8%
Total Carbohydrates 14 g4.6%
Dietary Fiber 0.42 g1.7%
Sugars 5.2 g
Protein 75 g149.6%
Vitamin A 20.8% Vitamin C 14.2%
Calcium 28.2% Iron 21.7%
*Based on a 2000 Calorie diet