Halibut in Green Tea Broth
Servings
4
servingsPrep time
20
minutesCooking time
20
minutesCalories
512
kcalHalibut, like many other cold-water fish, contains beneficial omega-3s, which help reduce inflammation -- an essential step for a healthy metabolism. Quinoa is high in fiber, while both green tea and basil contain antioxidants.
Ingredients
4 halibut fillets, (6 ounces each)
Coarse salt and ground pepper
1 cup quinoa
2 tablespoons peanut oil
1 piece fresh ginger (about 2 inches), peeled and finely chopped
1 baby bok choy (6 ounces), thinly sliced lengthwise
1 cup frozen shelled edamame, thawed
4 ounces shiitake mushrooms, stemmed and thinly sliced
1/2 cup snow peas, strings removed, thinly sliced lengthwise
1 cup brewed green tea
1 tablespoon light soy sauce
1 teaspoon honey
3 scallions, sliced on the diagonal
Basil leaves for garnish
Directions
- Preheat oven to 400 degrees. Season halibut with salt and pepper
- In a medium saucepan, bring 2 cups salted water to a boil. Add quinoa, reduce to a simmer, cover, and cook until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat; set aside.
- Meanwhile, in a large nonstick skillet, heat oil over medium-high. Cook fillets until golden, 2 to 3 minutes per side. Remove ���llets from pan (reserve pan with any oil in it). Place fish in an ovenproof dish and bake 8 to 10 minutes or until just cooked through (a paring knife will easily go through fish).
- To pan, add ginger, bok choy, edamame, shiitakes, and snow peas; reduce heat to medium and cook, stirring constantly, for 3 minutes or until the shiitakes begin to soften. Add green tea, soy sauce, and honey. Cook until edamame are tender, about 3 minutes longer. Add scallions to pan. Place some broth and vegetables in each of four shallow bowls. Top with fish fillet and garnish with basil leaves.
- Season quinoa with salt if necessary and serve on the side in separate serving bowls.
