Best 6 Green Tea Poached Halibut Recipes

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Tantalize your taste buds with a culinary journey to the sea with our exquisite Green Tea Poached Halibut recipe. This dish is a symphony of flavors and textures, featuring flaky halibut gently poached in a fragrant green tea broth, infused with aromatic ginger, lemongrass, and a hint of citrusy yuzu. Accompanied by a medley of sautéed vegetables, this dish promises a delightful balance of flavors and a burst of freshness.

In addition to the Green Tea Poached Halibut recipe, this article also offers a versatile collection of other delectable dishes. Embark on a culinary adventure with our aromatic Vietnamese Chicken Noodle Soup recipe, where the rich broth, tender chicken, and vibrant noodles create a comforting and flavorful symphony. Take your taste buds on a trip to Italy with our classic Spaghetti Carbonara recipe, a simple yet indulgent dish that combines creamy eggs, crispy bacon, and savory Parmesan cheese.

For a taste of classic American comfort food, try our heartwarming Chicken Pot Pie recipe, a delightful medley of tender chicken, vegetables, and a rich gravy, all encased in a flaky, golden-brown crust. Indulge in a flavorful and nutritious journey with our Quinoa Salad with Roasted Vegetables recipe, a vibrant combination of quinoa, roasted vegetables, and a tangy dressing.

Dive into the depths of flavor with our aromatic Thai Green Curry recipe, where the harmonious blend of herbs, spices, and coconut milk creates a rich and satisfying curry. Experience the vibrant flavors of Mexico with our authentic Guacamole recipe, a creamy and chunky dip made from fresh avocados, zesty lime, and a hint of spice.

Satisfy your sweet cravings with our decadent Chocolate Lava Cake recipe, where a warm, molten chocolate center oozes out upon every spoonful. Treat yourself to a classic dessert with our timeless Vanilla Bean Crème Brûlée recipe, where the velvety custard is topped with a caramelized sugar crust. Dive into the world of rich and indulgent desserts with our luscious Tiramisu recipe, a layered masterpiece of coffee-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa powder.

Explore the world of culinary delights with our diverse collection of recipes, each offering a unique flavor adventure. From the delicate flavors of Green Tea Poached Halibut to the comforting warmth of Chicken Pot Pie, this article has something to satisfy every palate. Embark on a culinary journey and create memorable meals that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

PACIFIC HALIBUT IN GREEN TEA BROTH



Pacific Halibut in Green Tea Broth image

This mild-tasting fish, flavored with gingery green tea, takes 20 minutes to get ready. Serve with quinoa.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 14

4 halibut fillets (6 ounces each)
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

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.

Nutrition Facts : Calories 512 g, Fat 15 g, Fiber 7 g, Protein 47 g

PEARS POACHED IN GREEN TEA



Pears Poached in Green Tea image

A mingling of green tea and grapefruit zest transforms Bosc pears into an intriguing, healthful dessert. The tea is steeped separately, before the sliced fruit is added. The tender, cooked pears can rest in the liquid for hours, absorbing additional flavor before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

3 tablespoons jasmine green tea leaves
3 cups cold water
1/2 cup granulated sugar
Finely grated zest and juice from 1/2 pink grapefruit
3 firm, ripe Bosc pears, peeled, halved lengthwise, cored, cut into 1/4-inch slices, and rubbed with lemon

Steps:

  • Place tea in a glass measuring cup or a teapot. Bring 2 cups water to a simmer, and pour over tea. Steep for 4 minutes.
  • Strain tea into a medium pot. Stir in sugar, grapefruit zest, and remaining 1 cup water. Gently simmer, stirring, until sugar has dissolved, about 2 minutes.
  • Add grapefruit juice and pears to pot. Cook, adjusting heat so that steam rises from surface but no bubbles appear, until pears are slightly translucent and just tender, 12 to 15 minutes. Using a slotted spoon, divide pears among 4 dishes, and let cool slightly.
  • Return liquid to a gentle simmer. Cook until slightly reduced, about 5 minutes. Pour over pears. Serve warm, at room temperature, or chilled. Pears can be refrigerated in syrup for up to 2 days.

BUTTER-POACHED HALIBUT



Butter-Poached Halibut image

I like to serve my halibut simply poached in butter, with some fresh wedges of lemon, crunchy salt, and a bit of dill for color. Adapted with permission from "Taste & Technique: Recipes to Elevate Your Home Cooking," by Naomi Pomeroy, © 2016. Published by Ten Speed Press, a division of Penguin Random House, Inc.

Provided by Naomi Pomeroy

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

2 pounds unsalted butter
2 teaspoons salt
4 5-oz halibut fillets
Lemon wedges
Crunchy salt
dill

Steps:

  • Clarify the butter: Preheat oven to 350 F. In a 4-quart, oven-safe saucepan, melt butter over medium heat and bring to a simmer, 5-7 minutes. Once white foam (milk solids) begins to form on the top, skim it off with a small ladle or spoon. Reduce heat to medium-low and continue skimming the milk solids until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids. Set aside to cool to 155 F.
  • Poach the fish: Season the fish on all sides with salt, about ¼ teaspoon per fillet. Gently lower the halibut into the clarified butter so all four fillets are submerged. Place the fish in the oven and bake, uncovered, 8 minutes.
  • Assemble the dish: Fish is done when it's firm but not hard to the touch. Use a slotted spoon to remove the fish, drain off the butter, and plate. Serve with lemon wedges, crunchy salt, and dill.

TOMATO-POACHED HALIBUT



Tomato-Poached Halibut image

My halibut with a burst of lemon comes together in one pan and stays super moist. Try it with polenta, angel hair pasta or crusty bread. -Danna Rogers, Westport, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon olive oil
2 poblano peppers, finely chopped
1 small onion, finely chopped
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/4 cup chopped pitted green olives
3 garlic cloves, minced
1/4 teaspoon pepper
1/8 teaspoon salt
4 halibut fillets (4 ounces each)
1/3 cup chopped fresh cilantro
4 lemon wedges
Crusty whole grain bread, optional

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add poblano peppers and onion; cook and stir 4-6 minutes or until tender., Stir in tomatoes, olives, garlic, pepper and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add fillets. Cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.

Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 651mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

POACHED HALIBUT



Poached Halibut image

Rosadene Herold of Likeville, Indiana relies on her microwave to get delicious whitefish on the table in no time.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 16

4 halibut or cod fillets (1-1/2 pounds)
1 teaspoon chicken bouillon granules
1/2 cup water
1 tablespoon lemon juice
1 teaspoon minced fresh parsley
3/4 teaspoon minced chives
1/4 teaspoon salt
4 whole peppercorns
1 bay leaf
1 medium lemon, sliced
THYME WINE SAUCE:
2 tablespoons butter
1 garlic clove, minced
1/4 cup white wine or chicken broth
1 teaspoon lemon juice
1/4 teaspoon each dried thyme and salt

Steps:

  • Place the fillets in a microwave-safe dish; sprinkle with bouillon. In a bowl, combine the next seven ingredients. Pour over fish. Place lemon over fillets. Cover and microwave on high for 3-4 minutes or until fish flakes easily with a fork. Remove fish and keep warm. Strain cooking liquid; reserve 2 tablespoons., For sauce, place butter and garlic in a microwave-safe dish. Microwave, uncovered, on high for 45 seconds. Add the remaining ingredients and reserved cooking liquid. Cook 30 seconds longer or until bubbly. Serve over fish.

Nutrition Facts :

ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY



Roasted Halibut With Lemons, Olives and Rosemary image

Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, main course

Time 10m

Yield 2 servings

Number Of Ingredients 7

2 (8-ounce) halibut fillets, preferably at least 1-inch thick
1 1/2 teaspoons extra virgin olive oil, more to taste
Kosher salt
Ground chile pepper, preferably Turkish or Aleppo
2 rosemary branches
1 small lemon, very thinly sliced
1/4 cup sliced, pitted calamata or other good-quality black olives

Steps:

  • Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
  • Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram

Tips:

  • Choose fresh, high-quality halibut. Look for fillets that are firm and have a mild, fresh smell.
  • Poach the halibut gently. Bring the poaching liquid to a simmer and then reduce the heat to low. The halibut should cook slowly and gently, so that it remains moist and flaky.
  • Don't overcook the halibut. Halibut is a delicate fish, so it cooks quickly. Overcooked halibut will be dry and tough.
  • Use a variety of aromatics in the poaching liquid. This will help to flavor the halibut and make it more delicious. Some good options include: lemon zest, ginger, garlic, thyme, and bay leaves.
  • Serve the halibut immediately. Halibut is best served immediately after it is cooked, while it is still hot and flaky.

Conclusion:

Green tea poached halibut is a healthy, flavorful, and easy-to-make dish. It is perfect for a light lunch or dinner. The poaching liquid infuses the halibut with delicate flavors, and the fish is cooked perfectly, so that it is moist and flaky. Serve the halibut with your favorite sides, such as roasted vegetables, rice, or mashed potatoes.

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