Lemon-Ginger Poache Halibut with Leeks & Spinach

Serves 4

Christin Davis

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

1
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.
2
In a 10-inch straight-sided saute pan, heat the remaining 2 tbs. oil over medium heat. Ad the leaks 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.
3
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.

Source: Christin Davis