|Serves 4 |
4 halibut fillets
Citrus-Herbal Tea Rub, to coat
¾ cup finely chopped red onion
1 tablespoon minced garlic
1 tablespoon minced ginger
2 cups shelled edamame, steamed until tender about 3-4 minutes
1 cup fresh corn, cut from the cob (may substitute with the frozen)
1 cup grape tomatoes, halved
1 tablespoon grapseed oil to cook (may substitute with Canola)
Salt and Black pepper to taste
Heat a large sauté pan coated with the oil over medium-high heat. Add the onion, garlic and ginger and cook until soft, about 5 minutes.
Stir in the edamame, corn and tomatoes and gently saute until cooked
through, about 3 minutes. Season to
taste with the salt and pepper.
Meanwhile, pour the Citrus-Herbal Tea Spice onto a large plate.
Dredge each piece of halibut in the tea spice, coating all sides.
Prepare an outdoor grill or preheat the broiler.
Grill the halibut over high heat, or broil, turning once, until the flesh
is slightly charred, about 5 minutes per side.
Divide the ragout equally among 4 plates and top each with a piece of