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Green Team-Poached Halibut with Blueberry Salsa

Recipes

Green Team-Poached Halibut with Blueberry Salsa

For the poaching bath:
6 cups prepared green tea (use one teabag for two cups water)
8 black peppercorns
½ tsp. fresh ginger root, grated
2 green onions, chopped
4 4-oz. fresh halibut fillets

For the salsa:
½ cup pomegranate/blueberry juice
1 tsp. balsamic vinegar
1 tsp. sugar
2 cups fresh blueberries, washed and sorted
2 jalapenos, seeded and finely chopped
1 large red onion, chopped
2 garlic cloves, chopped
1 tsp. crushed red pepper

Fresh blueberries for garnish

For the salsa, heat a medium nonstick skillet with the pomegranate/blueberry juice, balsamic vinegar and sugar. Simmer until thickened, approximately 10 minutes. Add the blueberries, jalapenos, red onion, garlic and red pepper. Simmer until onions are softened, approximately 5-7 minutes. Serve with the halibut.To poach the fish, prepare the green tea as directed above. The tea is brewed to a weak consistency, as the green tea flavors will concentrate while poaching. In a medium skillet with 2-inch sides, a saucepan or a fish poacher, add the tea, peppercorns, ginger and green onions. Bring to a boil. Add the halibut with a slotted spatula. Each halibut fillet should be fully immersed in poached liquid. Bring to a boil and remove from heat and cover. Allow the halibut to poach slowly, off the heat, for approximately 10 minutes. Carefully remove the halibut with a slotted spatula. On a serving plate, place the halibut on top of 2-3 tablespoons of the blueberry salsa. Garnish with fresh blueberries.
Ease of prep: Intermediate Number of Servings: 4
4-Hearts

Cardiologist's Note
This recipe is loaded with antioxidants. Poaching with tea is not your usual recipe. The green tea removes the fishy flavor, is rich in antioxidants and is great for poaching fish. Poaching keeps the fish tender, moist and perfectly cooked. The blueberry salsa has spectacular flavor and can be used where any fruit salsa is recommended.
Nutritional Information
Serving Size: ¼ of recipe (618g)
Servings: 1
Calories 228 Calories from Fat 28
Total Fat 3g 5%
Saturated Fat 0g 2%
Cholesterol 36mg 12%
Sodium 76mg 3%
Total Carbohydrate 25g 8%
Dietary Fiber 4g 15%
Sugars 19g
Protein 25g
Vitamin A 6%
Vitamin C 32%

Copyright © 2014, The Baltimore Sun
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