Lemon-Ginger Poached Halibut with Leeks & Spinach
For the original recipe and instructions, see “Lemon-Ginger Poached Halibut with Leeks & Spinach” at finecooking.com
Ingredients
- 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
Recipe copyright
According to the US Copyright Office:
“A mere listing of ingredients is not protected under copyright law. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a collection of recipes as in a cookbook, there may be a basis for copyright protection.”
For recipes written by others, this site lists the ingredients and links to the original recipe.