Halibut in Green Tea Ginger Broth

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

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

2. 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.

3. 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).

4. 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 .

5. Season quinoa with salt and serve on the side or in same bowl.