Cardiologist Makes Green Tea Poached Halibut with Blueberry Salsa

By, Richard Collins, MD “The Cooking Cardiologist”
This recipe is loaded with anti-oxidants. Poaching with tea is not your usual recipe. The green tea removes the fishy flavor, is rich in anti-oxidants and is a great way to cook fish. Poaching keeps the fish tender, moist and perfectly cooked. The blueberry salsa is spectacular on flavor and can be used where any fruit salsa is recommended.

For the poaching bath:
6 cups prepared green tea, use one teabag for
two cups water
8 peppercorns
½ t fresh grated ginger root
2 green onions chopped
4 four-ounce fresh halibut filets

For the blueberry salsa:
½ cup Pom/Blueberry juice
1 t Balsamic vinegar
1 t sugar
2 cups fresh blueberries, washed and sorted
2 jalapeños, seeded and finely chopped
1 large red onion, chopped
2 garlic cloves, chopped
1 t crushed red pepper
Fresh blueberries for garnish

To poach the fish, prepare the green tea as directed. The tea is brewed with less tea than directions specify as the poaching liquid will concentrate flavors. In a medium skillet with 2-inch sides, a sauce pan or fish poacher, add the tea, peppercorns, ginger and green onions. Bring to a boil. Add the halibut with a slotted spatula. Each halibut filet should
be fully immersed in poaching liquid. Bring to a boil and remove from heat. Allow the halibut to poach slowly off heat for approximately 10 minutes. Carefully remove the halibut with a slotted spatula. Place blueberry salsa on the bottom of plate, then top with halibut. Garnish with fresh blueberries. For the salsa, heat a medium non-stick skillet add the pom/blueberry juice, balsamic vinegar and sugar. Simmer until thickened, approximately 10 minutes. Add blueberries, jalapeños, red onion, garlic and red pepper. Simmer until onions are softened approximately 5-7 minutes. Serve over the halibut.
Nutrition Analysis: Calories: 228, Total Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 36 mg, sodium: 76 mg, Carbs: 25 g, Protein: 25 g