Soy Brined Halibut with Mustard Greens

This simple and tasty recipe is from Alison’s best selling cookbook *Dining In.

• 4 (4-6 ounce) halibut fillets 

• ¼ cup plus 1 tablespoon soy sauce or tamari

• 2 tablespoons rice vinegar

• 2 tablespoons raw sesame seeds

• 2 tablespoons toasted sesame oil

• 6 cups mustard greens (about 1 bunch), torn into 2" pieces

• 2 tablespoons fresh lime juice

• 4 scallions, thinly sliced

• Lemon or lime, sliced (for serving)

Combine ¼ cup soy sauce, vinegar, and 1 cup water in a large ziploc bag. Add the halibut and refrigerate, flipping once, 1-2 hours.

Toast the sesame seeds in a large skillet over medium-high heat, tossing frequently until the seeds are evenly golden brown and smelling toasted, about 4 minutes. Set aside.

Bring the sesame oil, 1 tbsp soy sauce, and 1 cup water to a simmer in the same skillet. Remove halibut from the brine, and place in the skillet. Cover, and gently simmer 5-7 minutes.

Scatter the mustard greens in the skillet and cook the halibut and greens an additional 2 minutes, or until the greens turn bright green and wilt, and the halibut is just cooked through.

Transfer the fish and greens to a serving platter, leaving the soy brine behind. Add the lime juice to the skillet with the brine, swirling to combine.

Spoon the sauce over the fish and sprinkle with scallions and sesame seeds. Garnish with lemon or lime.