| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Vegetables |
|
And, Fish, Seafood |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
No-salt-added chicken broth |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
T |
Cornstarch |
| 1 |
T |
Minced fresh parsley |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Dried oregano |
| 1/4 |
t |
Dried rosemary, crushed |
| 8 |
|
Halibut fillets, 6-ounce |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Combine first 3 ingredients in a small saucepan; stir well. Bring to a
boil; cook 1 minute, stirring constantly. Remove from heat. Stir in
parsley, salt, oregano, and rosemary; set sauce aside, and keep warm.
Prepare grill. Place fillets on grill rack coated with cooking spray;
cover and grill 6 minutes on each side or until the fish flakes easily
when tested with a fork. Yield: 8 servings (serving size: 1 fillet and
2 tablespoons sauce). Serving Ideas : Serve with warm sauce. Recipe
by: Cooking Light, Sept. 1995, page 152 Sent to me by "Jack C. Elvis"
<jackelvis@moonlink.net> so I could check them out for formatting
errors, originally posted to Prodigy. By CWBJ78A NANCY BERRY
Time: 12:35 PM on Apr 23, 1997
A Message from our Provider:
“No God, no peace. Know God, know peace.”