Best Pacific Halibut In Green Tea Broth Recipes

Pacific Halibut in Green Tea Broth image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 14

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

Steps:

Preheat oven to 400 degrees. Season halibut with salt and pepper.
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.
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).
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.
Season quinoa with salt, if necessary, and serve on the side in separate serving bowls.

Nutrition Facts : Calories 512 g, Fat 15 g, Fiber 7 g, Protein 47 g

Halibut in Green-Tea Broth with Quinoa image

Yield serves 4

Number Of Ingredients 15

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

Steps:

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

Pacific Halibut in a Sicilian Sauce image

Provided by Food Network

Categories main-dish

Time 45m

Yield 1 serving

Number Of Ingredients 13

1/4 cup all-purpose flour
Salt and freshly ground black pepper
1 (1-inch thick) Pacific halibut fillet (about 8 ounces)
About 3 tablespoons extra-virgin olive oil
1/2 small onion, chopped
1 celery stalk, chopped
1/2 cup peeled, seeded, and chopped tomatoes, optional
2 tablespoons green olives, pitted and coarsely chopped
2 tablespoons pine nuts, toasted
2 tablespoons raisins, plumped in hot water
1 tablespoon capers, rinsed
1 clove garlic, finely minced
1/4 cup dry white wine or water

Steps:

Preheat the oven to 400 degrees F.
Lightly oil a baking dish that will accommodate the fish fillet. On a flat plate, stir together the flour with a little salt and pepper, then dredge the fish in the seasoned flour and shake off the excess.
In a saute pan, heat about 1 tablespoon oil, or as needed to form a film in the pan, over medium-high heat. Saute the fish on both sides until lightly colored. With a slotted spatula, remove the fish to the prepared baking dish.
In the same saute pan, heat 2 tablespoons olive oil over medium heat. Add the onion and celery and saute until soft and pale gold, about 10 minutes. Add the tomatoes, if using, and simmer for 3 minutes to thicken slightly. Add the olives, pine nuts, raisins, capers, garlic, and wine and simmer for 8 to 10 minutes to blend the flavors. Taste and adjust the seasoning.
Ladle the sauce over the fish. Bake until the fish tests done with the point of a knife, about 10 minutes. Eat while hot or warm.
Variation: You can also make this dish in a saute pan. Just place the sauteed fish in the sauce in the pan, cover, and simmer gently over low heat until the fish cooked through, about 10 minutes.

GREEN TEA POACHED HALIBUT image

Yield 4 bowls

Number Of Ingredients 7

1 cup low sodium chicken broth
2 cups water
1 cup white wine
Zest and juice of 1 lemon
2 teabags of green tea
2 portabella mushroom tops, gills removed and thinly sliced
4 six-ounce halibut fillets

Steps:

Combine the broth, water, wine, lemon zest, and juice in a sauce pan just large enough to hold the fish in a single layer. Bring the mixture to a light boil, add tea bags, and mushrooms; reduce heat to a simmer for 5 minutes. Remove tea bags and add fillets. Simmer for 10 minutes until fish is tender and flakes. Place cooked fillets in a shallow serving bowl with some of the poaching fluid topped with mushrooms. Serve hot.