Lemon Ginger Tea Poached Halibut

Lemon Ginger Tea Poached Halibut



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  1. ## Link to the recipe to print or pin and save for later: [Creamy Lemon Ginger Tea Poached Halibut](https://www.mincerepublic.com/creamy-lemon-ginger-tea-poached-halibut-with-cauliflower-and-chard/)

    ## Ingredients

    * 1 lb halibut or other similar white fish. I used a single filet, you can use multiple
    * 1 lemon
    * 1 tsp tumeric
    * 2 Lemon Ginger Tea Bags I used Stash Tea
    * 1 1/4 cup heavy cream
    * 1 cup water
    * 3 cups swiss chard leaves and stems chopped
    * 12 oz. cauliflower rice
    * 1 tbsp butter
    * olive oil
    * salt and pepper to taste
    * for topping:
    * heaping 1/2 cup mixed nuts I used a combo of nuts but you can use macadamia, pistachios, almonds, peanuts, cashews, etc.
    * cilantro finely chopped

    ## Instructions

    1. Preheat oven to 450 degrees.
    2. In a pot over the stove, bring 1 cup of water to a boil. Add 2 lemon ginger tea bags. Be careful not to let the tea bags burn (the paper can burn easily). If it’s easier, you can make the tea in a cup and then transfer to a pot.
    3. Let steep for 3-4 minutes until water becomes dark. Add in heavy cream and reduce heat to medium low.
    4. Add zest of 1 lemon and juice of 1/2 the lemon. Allow to simmer on stove for at least 5 minutes.
    5. Season halibut filet liberally with salt and pepper and tumeric.
    6. Cut 1/2 tbsp butter into pieces and put in baking dish then lightly drizzle some olive oil. Add in halibut filet.
    7. Top with (about half) lemon ginger cream sauce until the halibut filets are almost covered but you can still see the tops. Reserve the rest of the cream sauce.
    8. Put halibut in oven at 450 degrees for 15 minutes.
    9. While the halibut is cooking, add 1/2 tbsp butter to a pan over medium heat and add in Swiss chard stems. Allow to cook for 2-3 minutes until starting to color.
    10. Add in riced cauliflower and mix together then mix in the leaves of the Swiss chard and let cook until they’ve wilted.
    11. Once wilted, add in the rest of the lemon ginger cream sauce. Let simmer for 5 minutes.
    12. You can finish the halibut under the broiler for 5 minutes to let it get some color. If you decide not to, let it cook another 5 minutes at 450 degrees.
    13. If you want to add a little extra layer of flavor, toast the nuts for a minute or two in a hot pan to release the oils and aromas.
    14. To serve, put creamy cauliflower and Swiss chard on a platter. Top with halibut filet. Top with the leftover creamy sauce in the baking dish and then top fish with nuts and cilantro. Serve immediately.

  2. I love recipes like this when you don’t feel in any way like you’re settling for “diet food”.

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