Lemon-Ginger Poached Halibut With Leeks & Spinach

Name: Lemon-Ginger Poached Halibut With Leeks & Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp finely grated ginger; 1 tsp finely grated garlic; Finely grated zest and juice of 1 lemon; 2 Tbs plus 1 tsp olive oil; Kosher salt and freshly ground black pepper; Four 1 inch thick skinless halibut fillets, 6 to 8 oz each; 2 medium leeks, white and light green parts only, halved lengthwise, rinsed well and thinly sliced; 3 cups lower-salt chicken broth; 1 cup white wine; 4 cups lightly packed baby spinach leaves; 1/4 cup roughly chopped fresh mint; 1/4 cup thinly sliced scallions

Servings: persons

2 tsp finely grated ginger
1 tsp finely grated garlic
Finely grated zest and juice of 1 lemon
2 Tbs plus 1 tsp olive oil
Kosher salt and freshly ground black pepper
Four 1 inch thick skinless halibut fillets, 6 to 8 oz each
2 medium leeks, white and light green parts only, halved lengthwise, rinsed well and thinly sliced
3 cups lower-salt chicken broth
1 cup white wine
4 cups lightly packed baby spinach leaves
1/4 cup roughly chopped fresh mint
1/4 cup thinly sliced scallions

1
In a small bowl, mix the ginger, garlic, lemon zest,1 tsp olive oil,1 tsp salt, and 1/2 tsp pepper. Pat the mixture evely all over one side of the fish. In a 10-inch straight sided saute pan, heat the remaining olive oil over medium heat. Add the leeks and saute stirring constantly, until softened, about 5 minutes. Add the broth, wine and 1 Tbs of the lemon juice. Cover and bring to a boil 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 - 6 to 8 minutes. Transfer fish to 4 shallow bowls with a slotted spoon. 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. Serve rice or soba noodles in same bowl with a few steamed green beans.

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tsp finely grated ginger, 1 tsp finely grated garlic, Finely grated zest and juice of 1 lemon, 2 Tbs plus 1 tsp olive oil, and more.

Yes, Lemon-Ginger Poached Halibut With Leeks & Spinach falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!