Miraval's Sweet & Savory Cooking by Justin Cline Macy

Author:Justin Cline Macy
Language: eng
Format: epub, mobi
Publisher: Hay House
Published: 2014-01-06T16:00:00+00:00

HALIBUT with SPICY GREENS, ISRAELI COUSCOUS, and PONZU BROTH

I enjoy cooking with halibut because it has a mild flavor and a very firm but moist texture that won’t fall apart when you cook it. In this dish, the fish pairs nicely with the bright, citrusy flavors of the ponzu broth, and the whole dish is accented by a spicy sauce in which I cook the greens. Both the ponzu broth and sauce can be made days ahead, making this a nice dish to serve for a dinner party. SERVES 4

2 c. baby spinach leaves, washed and dried

2 heads baby bok choy, steamed and then roughly chopped

¼ c. Spicy Sauté Sauce (recipe follows)

2 c. cooked Israeli couscous, kept warm

½ c. Ponzu Broth (recipe follows)

4 four-ounce skinless halibut filets

Kosher salt to taste

Freshly ground black pepper to taste

¼ tsp. Miraval Oil Blend (see page 118)

Heat a large sauté pan over high, add the spinach and steamed bok choy, and toss to wilt the spinach. Add the Spicy Sauté Sauce and toss to combine and heat through, 2 to 3 minutes. Take from the heat, set aside, and keep warm.

Put the cooked couscous in a saucepan with the ponzu broth and simmer until hot. Keep warm.

Season each side of the halibut with a little salt and pepper. Heat a medium sauté pan on high heat and add the oil. Cook just until no longer translucent inside, 2 or 3 minutes per side.

Divide the bok choy and spinach among four shallow bowls. Spoon the couscous and broth on top of the greens and arrange the halibut on top. Serve right away.

CALORIES: 340 TOTAL FAT: 10 g CARBS: 30 g DIETARY FIBER: 3 g PROTEIN: 33 g

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