Pacific Halibut In Green Tea Broth Food

PACIFIC HALIBUT IN GREEN TEA BROTH

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.

HALIBUT IN GREEN-TEA BROTH WITH QUINOA

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

HALIBUT IN ARTICHOKE AND TOMATO BROTH

Steps:

• Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper.
• Heat a grill pan over high heat.
• Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
• In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat.
• Add the shallots and cook for 1 minute.
• Add the garlic and artichokes and cook until golden brown, about 5 minutes.
• Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon.
• Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
• Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut.
• Serve immediately.

GREEN TEA POACHED HALIBUT

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.

GREEN TEA BROTH WITH UDON NOODLES (MARK BITTMAN)

Steps:

• Put 7 cups water in a large pot with a tight-fitting lid and bring to a boil. Remove from the heat and let rest for a couple minutes. Stir in the tea leaves (or use a tea ball, cheesecloth, or some other mesh contraption), cover, and steep until fragrant and richly colored, 5 to 10 minutes. Strain the "tea broth" through a strainer and put the tea in a large saucepan. Discard the tea leaves.
• Bring the tea broth to a boil and sprinkle with salt. Stir in the udon. When the broth returns to a boil, add 2 cups of cold water. When the liquid returns to a boil, turn the heat down so that it bubbles gently without overflowing. Cook, stirring occasionally, until the noodles are just tender, usually 5 to 7 minutes, but it could be more depending upon the brand you use. Taste and add more salt, a few grinds of pepper, and the mirin or sugar, if you like, and serve.