Serving Size : 8
3/4 c Low sodium chicken broth
1/4 c Fresh lemon juice
1 tablespoon Cornstarch
1 tablespoon Fresh parsley, minced
1/2 teaspoon Salt
1/4 teaspoon Dried oregano
1/4 teaspoon Dried rosemary, crushed
8 Halibut fillets, 6 oz Each
Vegetable cooking spray
Combine first 3 ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Stir in parsley, salt, oregano, and rosemary; set sauce aside, and keep warm. Prepare grill. Place fillets on grill rack coated with cooking spray; cover and grill 6 minutes on each side or until the fish flakes easily when tested with a fork. Serve with the warm sauce.