Lemon-Ginger Poached Halibut with Leeks & Spinach

Name: Lemon-Ginger Poached Halibut with Leeks & Spinach
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons finely grated fresh ginger; 59 milliliters roughly chopped fresh mint; 1 teaspoon finely grated garlic; 4 fillets 1-inch-thick skinless halibut fillets, 6 to 8 oz. each; 1 Finely grated zest and the juice of lemon; 4 servings Kosher salt and freshly ground black pepper; 2 mediums leeks, white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced; 2 Tbs extra-virgin olive oil; 59 milliliters thinly sliced scallions; 946 milliliters lightly packed spinach leaves, rinsed and roughly chopped; 710 milliliters lower-salt chicken broth or vegetable broth; more as needed

Need a gluten free, dairy free, and primal main course? Lemon-Ginger Poached Halibut with Leeks & Spinach could be a spectacular recipe to try. This recipe serves 4. One serving contains 483 calories, 78g of protein, and 13g of fat. This recipe covers 47% of your daily requirements of vitamins and minerals. If you have scallions, mint, garlic, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Lemon Zest

Olive Oil

Garlic

Ginger

Pepper

Fish

Salt

Equipment you will use

Bowl

In a 10-inch straight-sided saute pan, heat the remaining 2 Tbs. oil over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the leeks and saute, stirring constantly, until softened, about 5 minutes.

Ingredients you will need

Leek

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.

Ingredients you will need

Lemon Juice

Ginger

Broth

Leek

Lemon

Fish

Equipment you will use

Spatula

Bowl

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.

Ingredients you will need

Lemon Juice

Vegetable

Green Onions

Spinach

Pepper

Broth

Fish

Mint

Salt

Equipment you will use

Ladle

Serving Suggestions

Serve with boiled soba noodles and

Ingredients you will need

Soba Noodles

Snow Pea, Scallion and Radish Saladon the side.Finish the meal with sweet-tart

Ingredients you will need

Green Onions

Radish

Avocado Frozen Yogurt.

Ingredients you will need

Frozen Yogurt

Avocado

Calories

330, Fat

13, Fat Calories

120, Saturated Fat

2, Protein

41, Monounsaturated Fat

8, Carbohydrates

480, Cholesterol

55, Fiber

Photo: Scott Phillips

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14, Polyunsaturated Fat

5, Sodium

Equipment

Ingredients

Servings:

2teaspoons

finely grated fresh ginger 59milliliters

roughly chopped fresh mint 1teaspoon

finely grated garlic 4fillets

1-inch-thick skinless halibut fillets, 6 to 8 oz. each 1

Finely grated zest and the juice of lemon 4servings

Kosher salt and freshly ground black pepper 2mediums

leeks, white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced 2Tbs

extra-virgin olive oil 59milliliters

thinly sliced scallions 946milliliters

lightly packed spinach leaves, rinsed and roughly chopped 710milliliters

lower-salt chicken broth or vegetable broth; more as needed

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is GIFFT by Kathie Lee Gifford Pinot Grigio. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.