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Pacific Halibut in Green Tea Broth


This mild-tasting fish, flavored with gingery green tea, takes 20 minutes to get ready. Serve with quinoa.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Body+Soul, January/February 2007


  • 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


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

  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. 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. 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 4 shallow bowls. Top with fish fillet and garnish with basil leaves.

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

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