Poached Halibut or Sole Rolls
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: Oven: 700 watts
Preparation time: 10 minutes
Cooking time: 18 minutes
Waiting time: none
Served over lemony rice, it becomes a light, delicous dish.
Complete this meal with a green salad and a fruit salad.
Servings: 3
IngredientsPreparation
  • 1 l/2 pounds [680 g] halibut or sole fillets
  • 3 tablespoons [45 g] butter
  • 1/2 cup [125 mL] chicken broth or white wine
  • 1 small clove garlic, minced
  • 1/2 teaspoon [2.5 mL] tarragon or basil
  • 1 teaspoon [5 mL] Dijon mustard
  • 1 cup [250 mL] freshly chopped tomatoes
  • 1/2 teaspoon [2.5 g] sugar
  • 1/2 cup [125 mL] heavy cream
  • 1/2 teaspoon [2.5 mL] paprika
  • Wipe dry fish fillets with paper toweling.
  • Half each fillet lengthwise; roll fillets separately.
  • Melt butter in a round 9-inch [23-cm], for 1 minute on 'MAXIMUM'.
  • Pour in chicken broth or white wine; mix in garlic, tarragon or basil, Dijon mustard, tomatoes and sugar.
  • Cover; microwave on 'MAXIMUM' for 5 minutes; mix well.
  • Arrange fish rolls side-by-side into a microwave-safe dish; pour sauce all over.
  • Microwave on 'MEDIUM-MAXIMUM' for 8 minutes, coating fish with cooking juices after the first 4 minutes.
  • Using a slotted spoon, transfer fish rolls onto a warm plate; cover.
  • Mix cream and paprika into cooking juices.
  • Mix well; microwave on 'MAXIMUM' for 4 minutes, stirring once.
  • Pour sauce all over fish rolls and serve.