Halibut with Shiitake Mushrooms, Ginger, and Scallions

I can’t tell you how easy and flavorful this recipe is.  The halibut literally melts in your mouth.  It will take you a total of only 20 minutes.  Halibut is filled with omega-3 fatty acids which help to reduce inflammation in our bodies and shiitake mushrooms are good for our immune systems. We also are using ginger which also helps to reduce inflammation but it also helps with gastrointestinal distress and is known for its ability to relax the intestinal tract and reduce intestinal gas.  Another ingredient is tamari.  Tamari is a soy sauce but the difference is it doesn’t contain any wheat and it is traditionally brewed.  Koji inoculated soybeans are aged for six months in the brewing process.  Regular soy sauce these days is very highly processed and is usually just caramel colored water with a lot of processed salt.  Choosing soy sauce is like choosing a nice bottle of olive oil or wine…choose wisely.  I like the brand Eden because it’s organic naturally brewed and the flavor is amazing.

Recipe adapted from The World’s Healthiest Foods

Ingredients:

  • 3/4 lb halibut cut into 2 pieces
  • 1/4 cup light vegetable broth
  • 1/4 cup mirin rice wine (a sweet Japanese rice wine without the alcohol content)
  • 3 medium cloves garlic, chopped
  • 1 tablespoon tamari (a naturally brewed soy sauce)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh minced ginger (great for digestion)
  • 2 cups fresh shiitake mushrooms, sliced 1/4″ thick
  • 1 cup chopped scallions
  • sea salt and pepper to taste

Directions:

  1. Chop garlic and let sit for 5 minutes to enhance their health promoting properties.
  2. Bring the broth and mirin wine to a simmer on medium-high heat in a 10-inch skillet.
  3. Add garlic, tamari, lemon juice, ginger, scallions, and mushrooms.
  4. Place halibut steaks on top, reduce heat to low and cover.  Cook for about 5 minutes, depending on thickness.  Season with sea salt and pepper.  Remove steaks and place on a plate.  Spoon scallions and mushroom broth over fish and serve.  Serves 2.

I like to serve this with some quinoa and fresh steamed broccoli.

To your health~

Julie

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