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Ginger & Garlic Halibut with Spinach


Adapted from Fine Cooking

Ingredients and Prep

  1. 2 tsp finely grated fresh ginger

  2. 1 tsp finely grated garlic

  3. Finely grated zest and the juice of 1 lemon

  4. 2 TBS and 1 tsp extra-virgin olive oil

  5. Kosher salt and freshly ground black pepper

  6. Four 1-inch-thick Skinless or skin-on halibut fillets, 6 to 8 oz. each (subst. other fish like snapper, sea bass or grouper)

  7. 2 medium leeks, white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced (subst. a medium white onion)

  8. 3 cups low-sodium chicken broth or vegetable broth

  9. 4 cups lightly packed spinach leaves, cleaned/rinsed and roughly chopped

  10. 1/4 cup roughly chopped fresh mint

  11. 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 a few grinds of pepper to make a paste. Pat the paste evenly all over one side of the fish.

  2. In a 5 qt dutch-oven or a heavy 10-inch straight-sided sauté pan with lid, 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 boil over high heat. Then turn the heat to low and arrange the fish ginger-garlic paste side up in a single layer on top of the leeks. Fillets should be almost but not completely submerged in liquid. Gently simmer until the fish is just cooked through, about 8 – 10 minutes depending on the thickness of the fillets. With a slotted spatula, transfer the fish to 4 shallow bowls. If skin-on, easily remove here from fish

  3. Add the spinach, mint, and scallions to the broth and stir until wilted, 1-2 minutes. Taste the broth and more lemon juice, salt, and pepper if needed.  Spoon the vegetables and a little broth around the fish and serve.


For added spice flavor, add a few shakes of red pepper flakes to the broth before spooning into bowls. Serve with rice or garlic heavy crust bread.



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