Lemon-Poached Halibut & Carrots

3 **************************medium carrots , cut into julienne strips

3/4 ************************cup water

1/4 ************************cup dry white wine

3 **************************tablesspoons lemon juice

1 **************************teaspooon dried rosemary

1 **************************teaspoon marjoram leaves

1 ***************************teaspoon chicken or fish bouillion granules

1/4 ************************teaspoon black pepper

4 **************************fresh or frozen halibut steaks , cut 1-inch thick (about 1 - 1/2 pounds)

1/2 ************************cup sliced green onions

*******************Lemon slices for garnih (optional)

**********************************************************************

Combine carrots , water . wine , lemon juice , rosemarry , marjoram , bouillon granules and pepper in a large skillet . Bring to boil over high heat . Carefullyt place fish and onions in skillet . Return just to a boil . Reduce heat to medium-low . Cover ; simmer 8 to 10 minutes or until fish flakes easily when tested with a fork.

Carefully transfer fish to serving platter with slotted spatula . Spoon vegetables over fish .

Garnish with lemon slices , if desired .

Makes 4 servings