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Hibiscus-Glazed Halibut with Zucchini Noodles

Hibiscus-Glazed Halibut with Zucchini Noodles

Ingredients

  • 3/4 cup balsamic vinegar
  • 1/2 cup water
  • 1 three-inch piece ginger, cut into thin rounds
  • 2 teaspoons finely ground hibiscus tea
  • 2 tablespoons honey
  • 1 1/2 pounds halibut, cut into 4 pieces
  • 4 teaspoons extra-virgin olive oil
  • 1 leek, white and pale-green parts only, thinly sliced and rinsed well
  • 2 garlic cloves, minced
  • 4 small zucchini (about 1 3/4 pounds), spiraled, or 16 ounces packaged zucchini noodles
  • Kosher salt
  • Freshly ground pepper
  • 1/2 cup pomegranate seeds, for garnish

Directions

  1. In a small saucepan, bring the vinegar, water, ginger, and tea to a boil. Lower heat and gently simmer for 5 minutes. Strain the mixture, pressing the leaves against the strainer with the back of a spoon, then return liquid to the pan. Add honey and simmer over low heat for 20 minutes or until reduced to about 1/2 cup. Brush fish with the sauce; set aside.
  2. Meanwhile, heat 2 teaspoons oil in a cast-iron or ovenproof skillet. Saute leeks over medium-high heat until softened and slightly browned, about 5 minutes. Add garlic and cook for 30 seconds more.
  3. Use paper towels to pat zucchini noodles dry and add them to the skillet. Use tongs to toss with leeks and garlic, cooking until al dente, about 4 minutes more. Remove from heat, toss with salt and pepper to taste, and divide noodles among 4 plates.
  4. Season fish with salt and pepper. Place pan over medium-high heat, cooking off any liquid left from the vegetables, then add remaining 2 teaspoons oil. Add fish, skin side up. After 4 minutes, flip and brush with more hibiscus sauce and continue to cook until fish is cooked through and flakes easily, another 3 to 4 minutes. If desired, flip the fish again, brush with sauce, and place in the broiler for 1 to 2 minutes to caramelize glaze.
  5. Place a fillet on each plate of noodles, drizzle with sauce, and garnish with pomegranate seeds.

Nutrition Information

Per serving: 317 kcal cal., 7 g fat (1.2 g sat. fat), 210 mg sodium, 2 g fiber, 34 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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