I got halibut in this week's fish share and picked up ingredients to make a recipe from Sunday Suppers at Lucques but got lazy and decided on this very quick and easy Soy-Brined Halibut with Mustard Greens, Sesame and Lime from Dining In. The fish gets brined for an hour or two in a mix of soy sauce, rice vinegar and water, then poached in a similar mixture of soy sauce, sesame oil and water. The greens get tossed into the pan to cook along with the fish. Lime juice is added to the liquid in the pan and it's spooned over the fish and greens.
I subbed beet greens instead of mustard greens as it's what was on hand. To avoid turning the fish pink and to allow for a longer cooking time for the beet greens, I cooked them separately. With the low-sodium soy sauce I used, the brine was pretty dilute so I'll probably add more soy sauce or reduce the amount of water next time to make it more concentrated. Nice, quick meal.
