Steamed Halibut with Vegetables
For steaming, all this recipe requires is a sheet of aluminum foil.
4 (4 ounce) halibut steaks
1 c small frozen broccoli flowerets, thawed
1/2 c shredded carrot
2 T chopped green onions
2 T Chablis or other white wine or water
3/4 tsp garlic powder
1/2 tsp dried whole dillweed
Cut 4 (18 X 12 inch) pieces of HD aluminum foil. Center on halibut steak on lower half of each piece of foil; top each with 1/4 c brocolli, 2 T carrot, and 1 1/2 tsp green onions. Combine wine (or water), garlic powder, and dillweed; stir well. Spoon mixture evenly over vegetables.
Fold upper halves of foil over steaks, meeting bottom edges of foil. Seal edges together, making a tight, 1/2 inch fold. Fold again. Allow space for heat circulation and expansion. Fold side edges of foil to seal.
Place packets on baking sheet. Bake at 450 for 10 minutes. Cut an "X" in tops of packets; fold foil back. Transfer vegetable-topped steaks to warm plates, spooning juices over each. Yield 4 servings (about 126 calories per serving)
Vitals:
23.3 Protein
1.6 Fat
3.5 Carbs
57 Cholest.
1.1 Iron
73 Sodium
34 Calcium
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