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Pacific Halibut in Green Tea Broth

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      Halibut Tea Broth

      Martha and Shira Bocar prepare a healthy halibut dish, served with quinoa.

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      Play VideoPacific Halibut in Green Tea Broth

      Halibut Tea Broth

      Martha and Shira Bocar prepare a healthy halibut dish, served with quinoa.

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    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
    Body+Soul
    • Prep Time 20 minutes
    • Total Time 20 minutes
    • Yield Serves 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. 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 four 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.

    Recipe Reviews

    • dalves
      22 Apr, 2011

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

    • rhonda35
      2 Mar, 2011

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

    • LoveRiot
      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.

    • alexis0012
      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.

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