Cod in Green Tea Broth with Quinoa

Servings: 6

Author:

Main seafood Gluten Free dairy free gfcf legumes grain &amp

Instructions

1 Preheat oven to 400 degrees. Season halibut with salt and pepper.
2 In a medium saucepan, bring quinoa and 2 cups water to a boil. Reduce heat to a
simmer, cover, and cook until quinoa is tender and water has been absorbed, 12
to 15 minutes. Remove from heat; set aside.
3 While quinoa is cooking, rub the fish fillets 1 tablespoon of the olive oil;
season with salt and pepper. Place fish in an ovenproof dish and bake 10 to 12
minutes or until opaque just cooked through (a paring knife will easily go
through fish).
4 in a large skillet, heat remaining oil over medium-high. To pan, add bok choy,
and mushrooms. Cook stirring constantly for 2 minutes. Add asparagus and snow
peas to pan. Continue cooking, stirring constantly, for another 2-3 minutes. Add
green tea, ginger, soy sauce, and honey. Cook until veggies are tender, 2-3
minutes longer. Add scallions to pan. Place some broth and vegetables in each of
four shallow bowls. Top with fish fillet. Fluff quinoa lightly with a fork, and
season with salt and pepper, if desired, and serve with fish.