Diabetic, Low-Fat Fish Steaks With Mushroom Sauce - cooking recipe

Ingredients

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

Preparation

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.