Dinner forTwo

By : Kellie Nugent

halibut-recipeSEARED HALIBUT
with Green Tea Broth
& Buckwheat Soba Noodles


• 2 wild Pacific halibut fillets (6 ounces each)
• 2 tablespoons canola oil
• 1 piece fresh ginger (2 inches), peeled and finely chopped
• 1 garlic clove, finely chopped
• 1 small head baby broccoli (aka broccolini), trimmed and cut into bite-sized pieces
• 1 cup frozen shelled non-GMO edamame, thawed
• 1 cup baby Portobello mushrooms, stems removed, caps wiped clean and sliced
• 1/2 cup snow peas, strings removed
• 2 green tea bags
• 3 tablespoons low-sodium tamari soy sauce
• 1 tablespoon local honey
• 4 ounces (or half the package) 100% buckwheat soba noodles
• 1 scallion, trimmed and sliced on the diagonal – optional for garnish
• ½ teaspoon red pepper flakes – optional for garnish
• Pea Shoots – optional for garnish

Measuring spoons
Chef’s knife
Cutting board
Tea kettle
Heatproof 4-cup liquid
measuring cup
Large stockpot
Large skillet
Ovenproof baking dish
Fish spatula, wooden spoon,
thongs and ladle


1. Preheat oven to 350 degrees Fahrenheit.

2. Bring 2 cups water to boil. Transfer boiling water to a heatproof 4-cup liquid measuring cup and add green tea bags. Set aside to steep.

3. Fill large stockpot with 6 cups cold water, cover, and bring to a boil.

4. Meanwhile, salt and pepper the halibut fillets. In a large skillet, heat canola oil using medium heat. Cook halibut for about 2 minutes per side. Add fillets to ovenproof baking dish and cook until halibut is opaque – about 8 to 11 minutes.

5. While halibut bakes, add ginger, garlic, baby broccoli, edamame, baby Portobello mushrooms and snow peas to the skillet. Sauté on medium-high heat until mushrooms become slightly tender, about 2 to 3 minutes. Add green tea, low-sodium tamari soy sauce and honey. Cook until vegetables are crisp tender, about 4 minutes. Reduce heat to low/simmer.

6. A dd soba noodles to stockpot of boiling water and cook according to package instructions.

7. Divide soba noodles, vegetables and green tea broth between two deep bowls and top with the halibut fillets. If using, garnish with red pepper flakes, scallions and pea shoots.

SUGGESTIONS – Chef’s No tes

1. Halibut fillets – According to the Monterey Bay Aquarium Seafood Watch West Coast Sustainable Seafood Guide, one should purchase Pacific (US ) halibut and avoid California halibut due to concerns about mercury or other contaminants.

2. L ow sodium tamari soy sauce and 100% buckwheat soba noodles – The attached recipe is gluten-free due to the use of tamari and 100% buckwheat soba noodles. I like Eden Foods brand soba noodles, which may be purchased at Whole Foods or similar markets.

3. Canola oil and edamame – I believe one should aim to avoid foods that are genetically modified, looking for the label “Non-GMO Project Verified”.

4. With regard to seasonality, according to The Local Foods Wheel for the SF Bay Area, broccoli and mushrooms are in season year round. Snow peas are in season in April, but available year round. The recipe can be made without snow peas substituted with green beans, which are in season in the Bay Area in September/October. Check your local food source for the vegetable in season for this recipe.

5. I f you are allergic to fish, you could substitute grilled boneless, skinless chicken breast, thinly sliced, or pan-seared boneless pork, also thinly sliced. If you aren’t allergic to shellfish, wok-tossed or seared shrimp would work well too.


KellieKellie Nugent, Freelance TV Chef, Culinary Instructor, Blog Editorialist. Kellie has a passion for converting recipes from traditional to health-supportive. After receiving her culinary degree in New York City, she worked for Martha Stewart Living Omnimedia on several television shows. She is currently continuing her work in San Francisco.