Learn how to make Lemon-Poached Halibut with Carrots, one of Rita's recipes to help reduce stroke risk.

Lemon-Poached Halibut with Carrots


  • 3 medium carrots, cut into julienne strips
  • ¾ cup water
  • ¾ cup dry white wine
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried marjoram leaves
  • 1 teaspoon no-salt vegetable broth
  • ¼ teaspoon black pepper
  • 4 fresh or plain frozen halibut steaks or fillets
  • ½ cup sliced green onions
  • Lemon slices


  1. Combine carrots, water, wine, lemon juice, rosemary, marjoram, bouillon granules and pepper in large skillet. Bring to a boil over high heat.
  2. Carefully place fish and onions in skillet. Return just to a boil. Reduce heat to medium-low. Cover; simmer 8 minutes or until fish flakes easily when tested with fork.
  3. Carefully transfer fish to serving platter – use a slotted spatula. Spoon vegetables over fish. Garnish with lemon slices.

Makes 4 servings.