With the inevitable change of seasons, it's time to start thinking about comforting, soothing meals like this halibut.
Served in a shallow bowl with a fragrant green tea broth — so delicious you'll be drinking every last bit — and an assortment of Asian vegetables, this fish dish is filling, healthy, and flavorful. A helping of quinoa acts as a hearty side dish.
To learn the cooking process, read more. 4 halibut fillets (6 ounces each) Serves 4.
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
4 halibut fillets (6 ounces each)