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Under 30 Minutes

Under 30 Minutes

Pacific Halibut in Green Tea Broth

Halibut, 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. 512 calories; 15 grams fat; 47 grams protein; 47 grams carbs

  • prep: 20 mins
    total time: 20 mins
  • servings: 4

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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

  1. Step 1

    Preheat oven to 400 degrees. Season halibut with salt and pepper.

  2. Step 2

    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.

  3. Step 3

    Meanwhile, in a large nonstick skillet, heat oil over medium-high. Cook fillets until golden, 2 to 3 minutes per side. Remove fillets 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).

  4. Step 4

    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.

  5. Step 5

    Season quinoa with salt if necessary and serve on the side in separate serving bowls.

Source
Body+Soul, January/February 2007

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Reviews (6)

  • 14 Feb, 2014

    This is delicious! I followed the advice of the previous reviewer and used miso soup broth instead of green tea brew, as well as increasing the amount of it to 1.5 cups instead of only 1 cup. Other than that, I followed the posted recipe as written and I really enjoyed it (so did my boyfriend). I made this dish with previously-frozen halibut from my local New Seasons market, smoked coarse black cracked peppercorns and organic whole grain quinoa. I will definitely make this again!

  • 8 Jan, 2012

    My family DEVOURED this recipe. You can up the amount of ginger if you want a more intense flavor. I used green tea and added a teaspoon or two of miso to it. I think this recipe would work well with genmaicha or oolong, for a more complex flavor. I didn't use a nonstick skillet, so when I did the veggies and broth, I scraped up the fish bits, which probably also added more flavor. Also, it doesn't yield all that much broth, so increase the green tea to 1.5 cups if you want it soupier.

  • 22 Apr, 2011

    I agree, miso broth would be better and drink green tea on side.

  • 2 Mar, 2011

    LoveRiot - it doesn't say it's a "Green" recipe; it says it's made with "Green Tea." Big difference.

  • 1 Jul, 2010

    How is this a "green" recipe when it uses multiple sources of energy? It requires cooking the fish both on the stovetop in a skillet AND a 400-degree oven for 8-10 minutes.

  • 17 Jun, 2009

    Not my favorite, although there were a lot of flavors mixed in here, overall it's somehow bland. I'd prefer to use regular broth next time to pull everything together, or even miso broth would be good.