Halibut and Potatoes with Cilantro Sauce

12 red thin-skinned potatoes (1 1/2 in. wide, 1 lb. total), scrubbed

1 1/2 cups fat-skimmed chicken broth

1/2 cup dry white wine

1 tablespoon minced garlic

1 1/2 pounds boned, skinned halibut or other firm white-flesh fish

1 tablespoon cornstarch

1/2 cup chopped fresh cilantro

Salt and white pepper

Step 1

In a 5- to 6-quart pan over high heat, bring potatoes, broth, wine, and garlic to a boil. Cover, reduce heat, and simmer 15 minutes.

Step 2

Meanwhile, rinse fish and cut into 4 equal pieces. Add to pan and return broth mixture to a boil over high heat; cover, reduce heat, and simmer just until fish is opaque but still moist-looking in center of thickest part (cut to test) and potatoes are tender when pierced, 10 to 12 minutes. With a slotted spatula, lift fish and potatoes from broth and arrange equally on plates; keep warm.

Step 3

In a small bowl, mix cornstarch with 1 tablespoon water until smooth. Add to broth mixture over high heat and stir until mixture boils, about 1 minute. Stir in cilantro and add salt and pepper to taste. Spoon sauce equally over fish.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 322Calories from Fat 13

% Daily Value *
Total Fat 4.7g8%

Saturated Fat 0.8g4%
Cholesterol 56mg19%
Sodium 143mg6%
Total Carbohydrate 24g8%

Dietary Fiber 2g8%
Protein 39g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Halibut and Potatoes with Cilantro Sauce