Adapted from Fine Cooking
Ingredients and Prep
2 tsp finely grated fresh ginger
1 tsp finely grated garlic
Finely grated zest and the juice of 1 lemon
2 TBS and 1 tsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
Four 1-inch-thick Skinless or skin-on halibut fillets, 6 to 8 oz. each (subst. other fish like snapper, sea bass or grouper)
2 medium leeks, white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced (subst. a medium white onion)
3 cups low-sodium chicken broth or vegetable broth
4 cups lightly packed spinach leaves, cleaned/rinsed and roughly chopped
1/4 cup roughly chopped fresh mint
1/4 cup thinly sliced scallions
Directions
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.
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
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.
Suggestions:
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.
