Ok RipleyPickles’ posts this week are seriously drool worthy and put mine to shame. However, I am still on the healthy train, so in case anyone else out there is too here is a new one. Chef John and I made this last night using a recipe from dear Martha with a few tweaks. It turned out very good. Serve with a side of quinoa to really up the health factor. -ts
2 halibut fillets, (6 ounces each)
Coarse salt and ground pepper
1/2 cup quinoa
1 ½ tablespoons peanut oil
1 piece fresh ginger (about 2 inches), peeled and finely chopped
1-2 cloves garlic minced
Dashes of cayenne pepper
2 baby bok choy, cleaned and thinly sliced lengthwise
1/2 cup frozen shelled edamame, thawed
4 ounces shiitake mushrooms, stemmed and thinly sliced
1/2 cup snow peas, strings removed
1 cup brewed green tea
1 tablespoon light soy sauce
1 teaspoon honey
3 scallions, sliced on the diagonal
- Preheat oven to 400 degrees. Season halibut with salt and pepper.
- In a medium saucepan, bring 1 cup 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.
- In a large nonstick skillet, heat oil over medium-high. Cook fillets until golden, 2 to 3 minutes per side. Remove filets 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, garlic, cayenne, bok choy, edamame, shiitakes, and snow peas; reduce heat to medium and cook, stirring constantly, for 2- 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 four shallow bowls. Top with fish fillet .
- Season quinoa with salt and serve on the side or in same bowl.