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

Source: Body+Soul, January/February 2007
Total Time Prep Servings

Ingredients

Directions

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How would you rate this recipe?
7
  • bluelicorice
    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!
    Reply
  • cojack
    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.
    Reply
  • dalves
    22 APR, 2011
    I agree, miso broth would be better and drink green tea on side.
    Reply
  • MS12092432
    2 MAR, 2011
    LoveRiot - it doesn't say it's a "Green" recipe; it says it's made with "Green Tea." Big difference.
    Reply
  • 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.
    Reply
  • 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.
    Reply

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