FISH STEAKS WITH MUSHROOM SAUCE
Serves 4
4 (4 oz.) fresh or frozen halibut or other fish steaks, cut 3/4-in. thick
2 tsp. cornstarch
1/2 tsp. instant chicken bouillon granules
1/8 tsp. salt
1/2 cup skim milk
1 (4 oz.)  can sliced mushrooms, drained
1/4 cup shredded carrot
1/2 tsp. finely shredded lemon peel
1  tbsp. snipped fresh parsley
Thaw fish if frozen.  Arrange fish steaks in an 8 x 8 x 2-in. baking dish.  Cover with vented clear plastic wrap.  Cook on 100% power (High) for 4-8 minutes or until 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 1/2-3 minutes or until thickened and bubbly, stirring after 1 minute, then every 30 seconds. 

Stir in mushrooms and carrot.  Cook for 30-60 seconds more or until heated through.  Stir in lemon peel.  Serve over fish steaks.  Sprinkle with parsley.
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