Diabetic, Low-Fat Fish Steaks With Mushroom Sauce
- 4 (4 ounce) fresh halibut or (4 ounce) frozen halibut, , or other fish steaks (, or other fish steaks)
- 2 teaspoons cornstarch
- 1/2 teaspoon instant chicken bouillon granules
- 1/8 teaspoon salt
- 1/2 cup skim milk
- 1 (4 ounce) can sliced mushrooms
- 1/4 cup shredded carrot
- 1/2 teaspoon finely shredded lemon, rind of
- 1 tablespoon snipped fresh parsley
- Thaw fish, if frozen.
- Arrange fish steaks in an 8x8x2-inch baking dish.
- Cover with vented clear plastic wrap.
- Cook on 100% power (high) for 4 to 8 minutes or till fish flakes easily when tested with a fork.
- Keep warm while preparing sauce.
- In a 2-cup measure stir together cornstarch, bouillon granules, and salt.
- Stir in milk all at once.
- Cook, uncovered, on high for 1 1/2 to 3 minutes or till thickened and bubbly, stirring after 1 minute, then every 30 seconds.
- Stir in mushrooms and carrot.
- Cook for 30 to 60 seconds more or till heated through.
- Stir in lemon peel.
- Serve over fish steaks.
- Sprinkle with parsley.
fresh halibut, cornstarch, instant chicken, salt, milk, mushrooms, carrot, lemon, parsley
Taken from www.food.com/recipe/diabetic-low-fat-fish-steaks-with-mushroom-sauce-20304 (may not work)