Lemon-Ginger Poached Halibut with Leeks & Spinach

Lemon-Ginger Poached Halibut with Leeks & Spinach
Photo by Scott Phillips


  • 3 cups lower-salt chicken broth or vegetable broth; more as needed
  • Kosher salt and freshly ground black pepper
  • 2 tsp. finely grated fresh ginger
  • 4 cups lightly packed spinach leaves, rinsed and roughly chopped
  • Finely grated zest and the juice of 1 lemon
  • 2 medium leeks, white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced
  • ¼ cup roughly chopped fresh mint
  • + 4 more ingredients
    • 1 tsp. finely grated garlic
    • ¼ cup thinly sliced scallions
    • Four 1-inch-thick skinless halibut fillets, 6 to 8 oz. each
    • 2 Tbs. plus 1 tsp. extra-virgin olive oil

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. In a 10-inch straight-sided saute pan, heat the remaining 2 Tbs. oil over medium heat. Add the leeks and saute, stirring constantly...

View full recipe at Fine Cooking


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