STEAMED HALIBUT WITH VEGETABLE

4 (4oz) HALIBUT STEAKS

1/3 CUP SMALL FROZEN BROCCOLI FOWERETS, THAWED

1/2 CUP SHREDDED CARROT

2 TABLESPOONS CHOPPED GREEN ONIONS

2 TABLESPOONS CHABLIS OR OTHER DRY WHITE WINE

3/4 TEASPOON GARLIC POWDER

1/2 TEASPOON DRIED WHOLE DILLWEED

Cut 4 (18- x 12-inch) pieces of heavy-duty aluminum foil. Center one halibut steak on lower half of each piece of foil; top each with 1/4 cup broccoli, 2 tablespoons carrot, and 1 1/2 teaspoons green onions. Combine wine, garlic powder, and dillweed; stir well. Spoon wine mixture evenly other vegetables.

Fold upper halves of foil over steaks, meeting bottom edges of foil. Seal edges other, making a tight, 1/2-inch fold. Fold again. Allow space for heat circulation and expansion. Fold side edges of foil to seal.

Place packets on a baking sheet. Bake at 450 degrees for 10 minutes. Cut an "X" in tops of packets; fold foil back. Tarsier vegetable-topped steaks to warm plates, spooning juices over each.

Nutritional Information: Approx , Protein 23.3g, Carbs 3.5g