Hibiscus-Glazed Halibut with Zucchini Noodles
- 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
- 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.
- 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.
- 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.
- 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.
- Place a fillet on each plate of noodles, drizzle with sauce, and garnish with pomegranate seeds.
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