Preheat oven to 390 degrees. Coat bottom of oven baking dish with olive oil. Place halibut fillet on oil. Add lemon juice and zest over top of halibut. Light salt and pepper. Bake uncovered for 7-10 minutes (depends on thickness), until halibut flakes easily when tested with a fork. Remove and split into two serving plates with slightly raised sides. (or low sided bowl)
Steam or boil asparagus until tender (blanch to keep firm).
Fill medium bowl 1/2 full of ice. Add soba to boiling water in sauce pan, cook 4-5 minutes until tender. Drain water, add soba to bowl of ice, when cooled drain soba, split into servings and set next to halibut on plate.
In a medium skillet heat 1/2 tablespoon olive oil. Add mushrooms, edamame, snap peas and saute 2-3 minutes, until mushrooms are done, edamame and peas crisp. Add green tea, soy sauce, ginger and bring to boil. Remove from heat. Place mushrooms and vegetables from green tea sauce around halibut and soba. Spoon portion of green tea sauce over soba and halibut.
Garnish halibut with basil, and soba with diced green onions. Lay asparagus spears across top. Place washabi to taste next to halibut
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|Serving Size: 1 Serving (349g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 57 (24%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 54.4mg||17 %|
|Sodium 281.8mg||10 %|
|Potassium 957.2mg||25 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 3.8g|
|Protein 37.7g||54 %|
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Calories per serving: 236
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