Halibut In Green Tea Broth With Quinoa Recipes

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PACIFIC HALIBUT IN GREEN TEA BROTH

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 14



Pacific Halibut in Green Tea Broth image

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

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

HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14



Halibut with Lemon-Butter and Crispy Shallots image

Steps:

  • For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
  • For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
  • Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
  • Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.

1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Zest of 1 large lemon
1/2 stick unsalted butter, at room temperature
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large cloves garlic, smashed
4 halibut fillets (each 4 to 5 ounces)
1/2 cup grapeseed oil
2 large shallots, cut into rounds, separated into rings
Lemon wedges, for garnish

QUINOA

Surprisingly enough, quinoa (pronounced KEEN-wah) isn't a true grain but the seeds of a plant related to chard and spinach. Protein rich and loaded with vitamins and minerals, the sweet, nutty seeds boost energy and can help fight migraines and osteoporosis, as well as improve vision.

Number Of Ingredients 0



Quinoa image

Steps:

  • Quinoa seeds contain twice the protein of rice, though it's not the quantity but the quality of the protein that stands out. With all nine essential amino acids (nutritional building blocks that help form proteins and muscle), quinoa is considered a complete protein. The tiny seeds also contain vitamin B2 (riboflavin) and magnesium, two nutrients that may help reduce the frequency of migraines. Magnesium may also help prevent hypertension (high blood pressure) and osteoporosis, while riboflavin may ward off cataracts. Quinoa contains vitamins B6 and E, as well as high levels of immunity-boosting iron and zinc. It's also a good source of dietary fiber, packing 5.2 grams per one cup serving. Since it's technically not a grain, quinoa has no gluten, making it tolerable in most cases for those with Celiac disease or grain sensitivities.
  • You'll find quinoa at most health-food stores in its whole form, and occasionally as flakes or flour. Quinoa comes in a rainbow of colors, including red, brown, pink, orange, and black. Compared with white quinoa, the red variety-the second most common type in the United States-is nuttier and contains more fiber in each serving.
  • Keep quinoa in an airtight container in a cool, dry cabinet (away from sunlight) for up to two years.
  • In its unprocessed state, quinoa is coated with saponin, a bitter substance. Most quinoa has been "desaponized." However, it's still a good idea to rinse it under running water in a fine-mesh strainer before cooking to remove any remaining residue. To cook, combine 1 cup grains with 1 1/2 cups water and 1/4 teaspoon salt in a saucepan over medium heat, and bring to a boil. Reduce heat and simmer, covered, 10 to 15 minutes (you will have 2 1/2 cups cooked quinoa).
  • Quinoa Crunch with Seasonal Fruit and Yogurt p.74
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STEAMED HALIBUT WITH LEMON OLIVE QUINOA SALAD

This delicious recipe for steamed halibut with lemon olive quinoa salad is a wonderfully simple supper to prepare.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8



Steamed Halibut with Lemon Olive Quinoa Salad image

Steps:

  • Fill a large skillet halfway with water and bring to a boil. Line bottom of a bamboo steamer basket with lemon slices. Set in boiling water.
  • Season halibut with salt and pepper, place on top of lemon slices, and cover. Steam until fish is opaque, 5 to 7 minutes.
  • In a medium bowl, stir together olives, parsley, lemon zest, and olive oil.
  • Top fish with olive mixture and serve immediately with quinoa.

1 lemon, thinly sliced
4 center-cut halibut fillets (7 to 8 ounces)
Coarse salt and freshly ground black pepper
1 cup green olives, pitted and coarsely chopped
2 tablespoons chopped flat-leaf parsley
Zest of 1 lemon
1 tablespoon extra-virgin olive oil
Spicy Lemon Quinoa

HALIBUT IN GREEN-TEA BROTH WITH QUINOA

Categories     Sauce     Tea     Side     Bake     Low Sodium     Quinoa     Halibut     Simmer     Boil

Yield serves 4

Number Of Ingredients 15



Halibut in Green-Tea Broth with Quinoa image

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

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

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