Ingredients
1 cup low sodium chicken broth
2 cups water
1 cup white wine
Zest and juice of 1 lemon
2 teabags of green tea
2 portabella mushroom tops, gills removed and thinly sliced
4 six-ounce halibut fillets
Preparation
Combine the broth, water, wine, lemon zest, and juice in a sauce pan just large enough to hold the fish in a single layer. Bring the mixture to a light boil, add tea bags, and mushrooms; reduce heat to a simmer for 5 minutes. Remove tea bags and add fillets. Simmer for 10 minutes until fish is tender and flakes. Place cooked fillets in a shallow serving bowl with some of the poaching fluid topped with mushrooms. Serve hot.
