For years we have been told to eat fish a couple times a week for optimal health, so here is one of my favourite halibut fish recipes. Remember when choosing fish, “pacific” should be your best choice. These rank well against their criteria for sustainability. The wild population is abundant and well managed and there are low levels of wasted catch (bycatch). The fish are not caught or farmed in ways that harm the environment or ourselves.
1 1/2 cups low sodium broth - 2 halibut steaks
1 tbsp finely chopped ginger -Sea salt and fresh ground pepper to taste
1 1/2 cups water -1 tsp chopped fresh cilantro
4 green onions, sliced -1 cup cooked brown rice
2 tbsp Salad herb spices
1. Put broth, ginger, water, and green onions into a medium sized, deep skillet and
bring to a simmer over heat.
2. Season halibut steak with salt, pepper and salad herb spices as desired. When
water reaches a simmer, place halibut the broth and add cilantro. Simmer until
fish turns opaque and flakes easily with a fork, approximately 10mins.
3. Serve fish with ½ cup of the cooked rice, drizzle a small amount of the poaching
liquid if desired.
Please note: You can switch up halibut steak for Salmon or any white fish of your
choice, and add your favorite seafood spices.
You can also switch brown rice for quinoa at times.
photo courtesy of katiekills