Sunday Dinner | Lemon-Ginger Poached Halibut with Leeks & Spinach
by DENNIS KEMPTON
Most of us, it is safe to say, grew up with having a big Sunday dinner with family. As American as this tradition is, we got it from our British and Irish cousins across the pond. Generally consisting of meat, vegetables, and potatoes, it’s a time to enjoy food and family. Too often, in American society, food is something to suck down on the way to some place. At Haven, we’d like to get back to food being a part of something joyful, and something important to family and friends. But, above that, it’s got to be delicious and we’re not afraid to offer new, healthier, and sometimes exotic spins on tradition. Bon appetit!
LEMON GINGER POACHED HALIBUT with LEEKS and SPINACH
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
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.
In a 10-inch straight-sided saute pan, 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 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.
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 with soba noodles, if you desire. Delicious!
© 2013 HAVEN Magazine. All rights reserved.
