The FridgeCardiologist-Approved Recipes for a Healthy Heart

GREEN TEA-POACHED HALIBUT WITH BLUEBERRY SALSA

A Note from The Cooking Cardiologist: This recipe is loaded with antioxidants, thanks to the heart-healthy compounds found in green tea and blueberries.

Ingredients:

For the fish:

• 6 cups prepared green tea (use 1 tea bag per 2 cups of water)
• 8 black peppercorns
• ½ tsp. fresh ginger root, grated
• 2 green onions, chopped
• 4 4-oz. fresh halibut fillets

For the blueberry salsa:

• ½ cup pomegranate/blueberry juice
• 1 tsp. balsamic vinegar
• 1 tsp. sugar
• 2 cups fresh blueberries, washed and sorted
• 2 jalapenos, seeded and finely chopped
• 1 large red onion, chopped
• 2 garlic cloves, chopped
• 1 tsp. crushed red pepper
• Fresh blueberries for garnish

Salsa Instructions:

1. Heat a medium non-stick skillet with the pomegranate or blueberry juice, balsamic vinegar and sugar. Simmer until thickened, approximately 10 minutes.
2. Add the blueberries, jalapenos, red onion, garlic and red pepper.
3. Simmer until onions are softened, approximately 5-7 minutes. Set aside.

Fish Instructions:

1. Prepare the green tea as directed above. The tea should be brewed to a weak consistency, as the green tea flavors will concentrate while poaching.
2. In a medium skillet with 2-inch sides or a saucepan, add the tea, peppercorns, ginger and green onions. Bring to a boil.
3. Add the halibut to the boiling tea bath with a slotted spatula. Each halibut fillet should be fully immersed in poaching liquid.
4. Bring to a boil and remove from heat and cover. Allow the halibut to poach slowly, off the heat, for approximately 10 minutes.
5. Carefully remove the halibut with a slotted spatula and place on a serving plate.
6. Top the fish with blueberry salsa and garnish with fresh blueberries.

Serves: 4

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