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Lemon-Ginger Poached Halibut with Leeks & Spinach

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.


  • 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


  • 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.


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Reviews (18 reviews)

  • ofthecrane | 02/25/2021

    Great recipe! I didn’t have chicken or vegetable stock but I did have one of those little single serving instant miso soup packets...it turned out really nice, the miso gave it a robust flavor. I added jalapeño because I needed to use it...that turned out nice too. Will definitely make this again.

  • Kokinneke | 03/06/2018

    Quick & Easy. 1 pan dish!!! ;-)

  • 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.

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