Lemon-Poached Halibut With Carrots for 2

From a Diabetic cookbook. Dietary exchanges are 4 lean meat, 1 1/2 vegetable.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 2  medium carrots, cut into julienne strips
• 1⁄2 cup water
• 2  tablespoons dry white wine or 2  tablespoons  white grape juice or 2  tablespoons  apple juice
• 1  tablespoon lemon juice
• 1⁄2 teaspoon dried rosemary
• 1⁄2 teaspoon dried marjoram
• 1⁄2 teaspoon chicken bouillon granules or 1⁄2 teaspoon  instant fish bouillon cube
• 1⁄8 teaspoon black pepper
• 2 (4 -6 ounce)  fresh halibut steaks or 2 (4 -6 ounce)  frozen halibut steaks, cut 1 inch thick
• 1⁄4 cup  sliced green onion
•  lemon slice, for garnish (optional)

Directions

1. Combine carrots, water, wine, lemon juice, rosemary, marjoram, bouillon granules and pepper in large skillet. Bring to a boil over high heat.
2. Place fish and onions in skillet and return to a boil. Reduce heat, cover and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork.
3. Transfer fish to serving platter with slotted spatula. Spoon vegetables over fish. Garnish with lemon slices, if desired.