Lemon-Ginger Poached Halibut with Leeks & Spinach

Directions

1. 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. 2
   Calories
3. 3
   , Fat
4. 4
   , Saturated Fat
5. 5
   , Polyunsaturated Fat
6. 6
   In a 10-inch straight-sided saute pan, heat the remaining 2 Tbs. oil over medium heat.
7. 7
   , Fat Calories
8. 8
   , Protein
9. 9
   5, Sodium
10. 10
    Add the leeks and saute, stirring constantly, until softened, about 5 minutes.
11. 11
    , Monounsaturated Fat
12. 12
    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.
13. 13
    , Carbohydrates
14. 14
    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.
15. 15
    , Cholesterol
16. 16
    Serving Suggestions
17. 17
    , Fiber
18. 18
    Serve with boiled soba noodles and
19. 19
    Photo: Scott Phillips
20. 20
    Snow Pea, Scallion and Radish Saladon the side.Finish the meal with sweet-tart
21. 21
    Rate this Recipe and View Reviews
22. 22
    Avocado Frozen Yogurt.