This post is sponsored by Stash Tea.
We haven’t been eating much seafood lately and after this meal, let me tell you that will absolutely be changing. This was delicious!
A range of flavors, comforting and satisfying while still being light and delicious.
I thought it would be fun to use tea in a new and unique way so we’re brewing some tea and then turning it into a luscious creamy sauce to pour over a great piece of fish. Trust me when I say that it’s delicious! And couldn’t be easier. I mean, you could say it’s as easy as brewing a cup of tea.
(See what I did there.)
I’m always interested in challenging myself in the kitchen, trying to come up with unique ways to make food delicious and make people curious about how it was made. But I’m also someone that generally has a lot going on, so I can’t often spend too long on dinner.
This dish is a perfect balance: it is impressive, flavorful and interesting, while still being easy to whip up with minimal prep or clean up.
That’s a win-win in my book. And we could all use a win-win, right?
The Lemon Ginger Tea from Stash Tea really makes this dish as the subtle hints of lemon and ginger perfectly flavor the fish, combined with cream and it’s a home run.
If you want to pick up some of the tea yourself, you can check out Stash Tea here: Instagram | Facebook | Twitter | Pinterest. Use the code MINCEREPUBLIC-SC for a discount or click here and the discount will automatically be applied at checkout.Print
- 1 lb halibut (or other similar white fish. I used a single filet, you can use multiple)
- 1 lemon
- 1 tsp tumeric
- 2 Lemon Ginger Tea Bags (I used Stash Tea)
- 1 1/4 cup heavy cream
- 1 cup water
- 3 cups swiss chard (leaves and stems chopped)
- 12 oz. cauliflower rice
- 1 tbsp butter
- olive oil
- salt and pepper (to taste)
- for topping:
- heaping 1/2 cup mixed nuts (I used a combo of nuts but you can use macadamia, pistachios, almonds, peanuts, cashews, etc.)
- cilantro (finely chopped)
- Preheat oven to 450 degrees.
- In a pot over the stove, bring 1 cup of water to a boil. Add 2 lemon ginger tea bags. Be careful not to let the tea bags burn (the paper can burn easily). If it’s easier, you can make the tea in a cup and then transfer to a pot.
- Let steep for 3-4 minutes until water becomes dark. Add in heavy cream and reduce heat to medium low.
- Add zest of 1 lemon and juice of 1/2 the lemon. Allow to simmer on stove for at least 5 minutes.
- Season halibut filet liberally with salt and pepper and tumeric.
- Cut 1/2 tbsp butter into pieces and put in baking dish then lightly drizzle some olive oil. Add in halibut filet.
- Top with (about half) lemon ginger cream sauce until the halibut filets are almost covered but you can still see the tops. Reserve the rest of the cream sauce.
- Put halibut in oven at 450 degrees for 15 minutes.
- While the halibut is cooking, add 1/2 tbsp butter to a pan over medium heat and add in Swiss chard stems. Allow to cook for 2-3 minutes until starting to color.
- Add in riced cauliflower and mix together then mix in the leaves of the Swiss chard and let cook until they’ve wilted.
- Once wilted, add in the rest of the lemon ginger cream sauce. Let simmer for 5 minutes.
- You can finish the halibut under the broiler for 5 minutes to let it get some color. If you decide not to, let it cook another 5 minutes at 450 degrees.
- If you want to add a little extra layer of flavor, toast the nuts for a minute or two in a hot pan to release the oils and aromas.
- To serve, put creamy cauliflower and Swiss chard on a platter. Top with halibut filet. Top with the leftover creamy sauce in the baking dish and then top fish with nuts and cilantro. Serve immediately.