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Ingredients
- 12 x red thin-skinned potatoes scrubbed (1 1/2" wide 1 lb total)
- 1 1/2 c. fat-skimmed chicken broth
- 1/2 c. dry white wine
- 1 Tbsp. chopped garlic
- 5 1/2 lb boned skinned halibut (or possibly other hard white-flesh fish)
- 1 Tbsp. cornstarch
- 1/2 c. minced fresh cilantro Salt to taste Freshly-grnd white pepper to taste
Directions
- In a 5- to 6-qt pan over high heat, bring potatoes, broth, wine, and garlic to a boil. Cover, reduce heat, and simmer 15 min.
- Meanwhile, rinse fish and cut into 4 equal pcs. Add in to pan and return broth mix to a boil over high heat; cover, reduce heat, and simmer just till fish is opaque but still moist-looking in center of thickest part (cut to test) and potatoes are tender when pierced, 10 to 12 min. With a slotted spatula, lift fish and potatoes from broth and arrange equally on plates; keep hot.
- In a small bowl, mix cornstarch with 1 Tbsp. water till smooth. Add in to broth mix over high heat and stir till mix boils, about 1 minute. Stir in cilantro and add in salt and pepper to taste. Spoon sauce equally over fish.
- This recipe yields 4 servings.
- Comments: Serve with warm cooked green beans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 657g | |
| Recipe makes 4 servings | |
| Calories 721 | |
| Calories from Fat 129 | 18% |
| Total Fat 14.29g | 18% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 200mg | 67% |
| Sodium 339mg | 14% |
| Potassium 2843mg | 81% |
| Total Carbs 3.24g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.25g | 0% |
| Protein 129.93g | 208% |
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