Pacific Halibut In Green Tea Broth

Name: Pacific Halibut In Green Tea Broth
Prep time: 44 min
Cook time: 44 min
Total time: 44 min
Yield: 20
Cuisine: Global
Ingredients: 170 grams baby bok choy , thinly sliced lengthwise; 1 leave Basil , for garnish; 20 servings Coarse salt and ground pepper; 237 milliliters frozen shelled edamame, thawed; 1 fresh ginger (about 2 inches), peeled and finely chopped; 237 milliliters brewed green tea; 680 grams halibut fillets each); 1 teaspoon honey; 1 Tbsp light soy sauce; 2 Tbsps peanut oil; 237 milliliters quinoa; 3 scallions, sliced on the diagonal; 113 grams shiitake mushrooms, stemmed and thinly sliced; 118 milliliters snow peas, strings removed, thinly sliced lengthwise

Pacific Halibut In Green Tea Broth is a gluten free, dairy free, and pescatarian recipe with 20 servings. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains around 9g of protein, 3g of fat, and a total of 91 calories. From preparation to the plate, this recipe takes roughly 44 minutes. If you have baby bok choy, snow peas, coarse salt and ground pepper, and a few other ingredients on hand, you can make it.

Instructions

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

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Salt And Pepper

Halibut

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Oven

In a medium saucepan, bring 2 cups salted water to a boil.

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Water

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Sauce Pan

Add quinoa, reduce to a simmer, cover, and cook until quinoa is tender and water has been absorbed, about 15 minutes.

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Quinoa

Water

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.

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Cooking Oil

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Frying Pan

Remove fillets from pan (reserve pan with any oil in it).

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Cooking Oil

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Frying Pan

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).

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Fish

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Oven

Knife

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.

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Shiitake Mushrooms

Snow Peas

Bok Choy

Edamame

Ginger

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Frying Pan

Add green tea, soy sauce, and honey. Cook until edamame are tender, about 3 minutes longer.

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Green Tea

Soy Sauce

Edamame

Honey

Add scallions to pan.

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Green Onions

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Frying Pan

Place some broth and vegetables in each of four shallow bowls. Top with fish fillet and garnish with basil leaves.

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Fresh Basil

Vegetable

Broth

Fish

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Bowl

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

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Quinoa

Salt

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Bowl

Equipment

Ingredients

Servings:

170grams

baby bok choy , thinly sliced lengthwise 1leave

Basil , for garnish 20servings

Coarse salt and ground pepper 237milliliters

frozen shelled edamame, thawed 1

fresh ginger (about 2 inches), peeled and finely chopped 237milliliters

brewed green tea 680grams

halibut fillets each)1teaspoon

honey 1Tbsp

light soy sauce 2Tbsps

peanut oil 237milliliters

quinoa 3

scallions, sliced on the diagonal 113grams

shiitake mushrooms, stemmed and thinly sliced 118milliliters

snow peas, strings removed, thinly sliced lengthwise

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try St. Michael-Eppan Anger Pinot Grigio. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 23 dollars per bottle.