Halibut in Green-Tea Broth with Quinoa

Name: Halibut in Green-Tea Broth with Quinoa
Yield: serves 4
Ingredients: 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

January 26, 2012

In addition to the beneficial omega-3s provided by halibut, the green tea in this dish contains epigallocatechin gallate, or EGCG—a powerful antioxidant shown to help prevent cancer. Quinoa is high in protein and fiber.

Recipe notes

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