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Recipe

Lemon-Ginger Poached Halibut with Leeks & Spinach

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Scott Phillips

Servings: four.

This light, Asian-inflected main course is great served over cooked soba  noodles to soak up some of the extra broth.

Ingredients

  • 2 tsp. finely grated fresh ginger
  • 1 tsp. finely grated garlic
  • Finely grated zest and the juice of 1 lemon
  • 2 Tbs. plus 1 tsp. extra-virgin 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 or vegetable broth; more as needed
  • 4 cups lightly packed spinach leaves, rinsed and roughly chopped
  • 1/4 cup roughly chopped fresh mint
  • 1/4 cup thinly sliced scallions

Nutritional Information

      Calories (kcal) : 330
      Fat Calories (kcal): 120
      Fat (g): 13
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 55
      Sodium (mg): 480
      Carbohydrates (g): 14
      Fiber (g): 3
      Protein (g): 41

Preparation

  • 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, until softened, about 5 minutes. 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.

    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 with boiled soba noodles and Snow Pea, Scallion and Radish Salad on the side. Finish the meal with sweet-tart Avocado Frozen Yogurt.

Reviews

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Reviews

  • treisner | 12/10/2014

    I thought that this was a very good meal, especially for the healthy benefits of eating this dinner. I didn't have my mind completely blown but I used sea bass instead of halibut (the store was out of halibut) and I used a different type of Japanese noodle instead of soba because I couldn't find the soba noodles. It's very possible that these changes were what knocked it down from a 5 star to a 4 star dish. Very flavorful and good though, and my 2 year old was upset when we ran out of fish which is always a good thing.

  • treisner | 12/10/2014

    I thought that this was a very good meal, especially for the healthy benefits of eating this dinner. I didn't have my mind completely blown but I used sea bass instead of halibut (the store was out of halibut) and I used a different type of Japanese noodle instead of soba because I couldn't find the soba noodles. It's very possible that these changes were what knocked it down from a 5 star to a 4 star dish. Very flavorful and good though, and my 2 year old was upset when we ran out of fish which is always a good thing.

  • nawla | 11/05/2014

    This was a delicious light meal, with lots of flavor, this will definitely go in with our favorites...

  • user-3354593 | 04/21/2014

    This was tasty and a 4 oz fish serving is only 3 points on Weight Watcher. I replaced 1/3 of the broth with white wine and used sweet onions instead of leeks.

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