4 (4ounce)fresh halibut or 4 (4ounce)frozen halibut, , or other fish steaks( , or other fish steaks)
1/2 teaspooninstant chicken bouillon granules
1/2 cupskim milk
1 (4ounce) cans sliced mushrooms
1/4 cupshredded carrot
1/2 teaspoonfinely shredded lemon, rind of
1tablespoonsnipped 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.
“very, very good!! I used fresh halibut and fresh mushrooms, cut it back for the two of us and sat back and enjoyed it!! Thanks for sharing , will be doing this one over and over again. Served it with Tomatos Florintine and a rice pilaf. Made this again , it is so quick and easy!! This time I used basa fish and the canned mushrooms, turned out delicious!!I forgot to mention that I left the carrots out as I had already done steamed cabbage with carrot ribbons, also use chicken stock instead of granuals.”