Lemon-Poached Halibut With Carrots for 2

• 2 medium carrots, cut into julienne strips
• 12 cup water
• 2 tablespoons dry white wine or 2 tablespoons white grape juice or 2 tablespoons apple juice
• 1 tablespoon lemon juice
• 12 teaspoon dried rosemary
• 12 teaspoon dried marjoram
• 12 teaspoon chicken bouillon granules or 12 teaspoon instant fish bouillon cube
• 18 teaspoon black pepper
• 2 (4 -6 ounce) fresh halibut steaks or 2 (4 -6 ounce) frozen halibut steaks, cut 1 inch thick
• 14 cup sliced green onion
• lemon slice, for garnish (optional)

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

carrots, water, white wine, lemon juice, rosemary, marjoram, chicken bouillon granules, black pepper, green onion, lemon slice

Taken from www.food.com/recipe/lemon-poached-halibut-with-carrots-for-2-133228 (may not work)