Braised Halibut In Cream And White Wine
|Scallions||4 , finely chopped|
|Carrots||2 , thinly sliced|
|Celery stalks||2 , thinly sliced|
|Lemon||1 , rind grated|
|Cream||1⁄2 Cup (8 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Flour||1 1⁄2 Tablespoon|
|Freshly chopped parsley||2 Tablespoon|
Place the fish in a 10 inch glass or ceramic baking dish.
Arrange the vegetables .
around the sides of the dish.
Sprinkle thefish with thyme and grated lemon rind.
Dot with 1 tablespoon of the butter.
Pour in the cream and wine.
Cover with waxed paper and cook on "roast" setting for 12 minutes.
Rotate the dish one-quarter of a turn after 6 minutes.
Transfer the fish to a hot platter and season with salt and pepper.
Allow to stand for 5 minutes.
It should flake easily, indicating it is completely cooked.
Heat the remaining 1 tablespoon of butter in a 6-cup glass measuring cup on the highest setting for 20 seconds and then stir into the vegetables and liquid in the baking dish.
Cook for 5 minutes on the same setting.
Spoon the sauce over the fish and garnish with parsley
Calories 577 Calories from Fat 328
% Daily Value*
Total Fat 36 g55.9%
Saturated Fat 8.8 g43.9%
Trans Fat 0 g
Cholesterol 116.4 mg38.8%
Sodium 314 mg13.1%
Total Carbohydrates 23 g7.7%
Dietary Fiber 1.8 g7.3%
Sugars 8.5 g
Protein 34 g69%
Vitamin A 85.8% Vitamin C 30.4%
Calcium 8.5% Iron 13.4%
*Based on a 2000 Calorie diet