Halibut in Green-Tea Broth with Quinoa Recipe

Name: Halibut in Green-Tea Broth with Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 wild Pacific halibut fillets (about 6 ounces each); Coarse salt and freshly ground pepper; 2 cups water; 1 cup quinoa, rinsed and drained; 2 tablespoons neutral-tasting oil, such as canola or safflower; 1 piece (2 inches) fresh ginger, peeled and finely chopped; 1 head baby bok choy, trimmed and thinly sliced lengthwise; 1 cup frozen shelled edamame, thawed; 4 ounces fresh shiitake mushrooms, stems removed, caps cleaned and thinly sliced; 1/2 cup snow peas, strings removed, thinly sliced lengthwise; 1 cup brewed green tea; 1 tablespoon low-sodium tamari soy sauce; 1 teaspoon honey; 3 scallions, trimmed and thinly sliced on the diagonal; Basil leaves, for garnish

Servings: persons

4 wild Pacific halibut fillets (about 6 ounces each)
Coarse salt and freshly ground pepper
2 cups water
1 cup quinoa, rinsed and drained
2 tablespoons neutral-tasting oil, such as canola or safflower
1 piece (2 inches) fresh ginger, peeled and finely chopped
1 head baby bok choy, trimmed and thinly sliced lengthwise
1 cup frozen shelled edamame, thawed
4 ounces fresh shiitake mushrooms, stems removed, caps cleaned and thinly sliced
1/2 cup snow peas, strings removed, thinly sliced lengthwise
1 cup brewed green tea
1 tablespoon low-sodium tamari soy sauce
1 teaspoon honey
3 scallions, trimmed and thinly sliced on the diagonal
Basil leaves, for garnish

1
Preheat oven to 400F.
2
Season each halibut fillet on both sides with 1/2 teaspoon salt, dividing evenly, and pepper.
3
In a medium saucepan, bring the water to a boil.
4
Add quinoa and 1/2 teaspoon salt; reduce heat to a simmer.
5
Cover and cook until quinoa is tender and has absorbed all liquid, about 15 minutes.
6
Remove from heat.
7
Meanwhile, in a large skillet, heat the oil over medium-high.
8
Cook fillets until golden, 2 to 3 minutes per side.
9
Using a slotted spatula, transfer fish to an ovenproof dish and bake until just opaque throughout, 8 to 10 minutes.
10
Add ginger, bok choy, edamame, shiitakes, and snow peas to skillet; reduce heat to medium and cook, stirring constantly, until shiitakes begin to soften, about 3 minutes.
11
Add green tea, soy sauce, and honey.
12
Cook, stirring, until edamame are tender, about 3 minutes more.
13
Stir in scallions and remove from heat.
14
Divide broth and vegetables among four shallow bowls.
15
Top each with a fish fillet and garnish with basil leaves.
16
Serve quinoa in separate bowls.
17
(Per Serving)
18
Calories: 470
19
Saturated Fat: 2.3g
20
Unsaturated Fat: 9.8g
21
Cholesterol: 54.4mg
22
Carbohydrates: 38.2g
23
Protein: 46.2g
24
Sodium: 771mg
25
Fiber: 5.5g

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 wild Pacific halibut fillets (about 6 ounces each), Coarse salt and freshly ground pepper, 2 cups water, 1 cup quinoa, rinsed and drained, and more.

Yes, Halibut in Green-Tea Broth with Quinoa falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut in Green-Tea Broth with Quinoa

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