Lemon-Ginger Poached Halibut With Leeks & Spinach

• 2 tsp finely grated ginger
• 1 tsp finely grated garlic
• Finely grated zest and juice of 1 lemon
• 2 Tbs plus 1 tsp 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
• 1 cup white wine
• 4 cups lightly packed baby spinach leaves
• 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 olive oil,1 tsp salt, and 1/2 tsp pepper. Pat the mixture evely all over one side of the fish. In a 10-inch straight sided saute pan, heat the remaining olive oil over medium heat. Add the leeks and saute stirring constantly, until softened, about 5 minutes. Add the broth, wine and 1 Tbs of the lemon juice. Cover and bring to a boil 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 - 6 to 8 minutes. Transfer fish to 4 shallow bowls with a slotted spoon. 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 rice or soba noodles in same bowl with a few steamed green beans.

ginger, garlic, lemon, olive oil, kosher salt, leeks, lowersalt, white wine, lightly packed baby spinach leaves, fresh mint, scallions

Taken from www.epicurious.com/recipes/member/views/lemon-ginger-poached-halibut-with-leeks-spinach-50074579 (may not work)