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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Halibut Veronique Recipe

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This recipe for Halibut Veronique is from The Schultz Family Reunion 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 fresh or frozen halibut steaks
1/2 cup dry white wine
5 tsp. cornstarch
1 tbsp. sliced green onion
2 tsp. instant chicken bouillon granules
1 cup seedless green grapes
1 tbsp. snipped fresh parsley
1 tbsp. butter
1 tsp. lemon juice
Directions:
Directions:
Place halibut steaks in greased skillet. Add water to cover. Bring to boiling; reduce heat. Cover and simmer 8-10 minutes or until fish flakes easily with fork. Remove halibut to platter. Meanwhile in small sausepan, combine wine, cornstarch and 3/4 cup cold water; stir in green onions and bouillon granules. Cook and stir till bubbly. Stir in grapes, parsley, butter and lemon juice. Heat through. Spoon over fish. Garnish with lemon slices and parsley.
Number Of Servings:
Number Of Servings:
Serves 4

 

 

 

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