Lemon-Ginger Poached Halibut with Leeks & SpinachSource 0

Lemon-ginger Poached Halibut With Leeks & Spinach

Serving 4 people

45 min


  • fresh ginger 2 tsp. finely grated fresh ginger
  • fresh mint 1/4 cup roughly chopped fresh mint
  • garlic 1 tsp. finely grated garlic
  • halibut 4 1-inch-thick skinless halibut fillets, 6 to 8 oz. each
  • juice of lemon Finely grated zest and the juice of 1 lemon
  • kosher salt Kosher salt and freshly ground black pepper
  • leeks 2 medium leeks, white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced
  • olive oil 2 Tbs. plus 1 tsp. extra-virgin olive oil
  • scallions 1/4 cup thinly sliced scallions
  • spinach leaves 4 cups lightly packed spinach leaves, rinsed and roughly chopped
  • vegetable broth 3 cups lower-salt chicken broth or vegetable broth; more as needed
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How to make it

  1. In a small bowl, mix the ginger, garlic, lemon zest, 1 tsp. of the olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Pat the mixture evenly all over one side of the fish.
  2. In a 10-inch straight-sided saute pan, heat the remaining 2 Tbs. oil over medium heat.
  3. Add the leeks and saute, stirring constantly, until softened, about 5 minutes.
  4. Add the broth and 1 Tbs. of the lemon juice. Cover and bring to a simmer over high heat. Arrange the fish lemon-ginger side up in a single layer on top of the leeks. If necessary, add more broth until the fillets are almost but not completely submerged. Cover and turn the heat to low. Gently simmer until the fish is just cooked through, 8 to 10 minutes. With a slotted spatula, transfer the fish to 4 shallow bowls.
  5. Add the spinach, mint, and scallions to the broth and stir until slightly wilted, about 1 minute. Season to taste with more lemon juice, salt, and pepper. Ladle the vegetables and broth around the fish and serve.
  6. Serving Suggestions
  7. Serve with boiled soba noodles and
  8. Snow Pea, Scallion and Radish Saladon the side.Finish the meal with sweet-tart
  9. Avocado Frozen Yogurt.
  10. 14, Polyunsaturated Fat
  11. 5, Sodium
  12. Calories
  13. 330, Fat
  14. 13, Fat Calories
  15. 120, Saturated Fat
  16. 2, Protein
  17. 41, Monounsaturated Fat
  18. 8, Carbohydrates
  19. 480, Cholesterol
  20. 55, Fiber
  21. 3,
  22. Photo: Scott Phillips
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