So just in case you didn’t notice, this hot potato honeymooner just returned from a once-in-a-lifetime, three-week trip to Australia, New Zealand and Fiji. And it was a ridiculously-amazing-heavenly-unbelievable-out-of-this-world trip. But, when you travel, eat and drink constantly for three weeks you tend to gain a pound, or two. So this hot potato is trying to make it through the holiday season without doubling in size. We’ll see.
In Fiji, we ate tons of seafood, and I came home craving nightly seafood dinner. But, instead of mud crab dipped in cajun butter sauce, I chose a healthier poached halibut. I added some bay scallops and shrimp to the recipe, but it would stand perfectly fine on it’s own. Best of all, it’s low calorie and low fat. So you can eat a piece of pie when you’re finished and not feel too guilty.
Poached Halibut in Leek Broth
3 leeks, white and light green parts only, sliced 1/4-inch thick on the diagonal
4 tsp lemon zest
1/4 tsp each sea salt and fresh ground black pepper
4 6-oz boneless, skinless halibut filets
2 tbsp fresh lemon juice
2 cups low-sodium chicken or vegetable broth
1 tbsp grated fresh ginger root
2 tsp olive oil
optional: 2 lb baby spinach (or bok choy or any other vegetable you may want to add)
In a large bowl, add leeks and cover with cold water. Rinse well, separating rings, until no dirt remains. Drain through a fine-mesh strainer
Pat fish fillets dry with paper towel and rub lemon zest, salt and pepper on filet tops.
Add leeks, lemon juice, broth and ginger to a large 12-inch skillet and stir to combine. Cover with a tight-fitting lid and bring to a boil on medium-high heat. Reduce heat to medium-low or until just barely simmering. Using a thin spatula, gently slide fish fillets, seasoning-side-up, into broth over top of leeks. Cover skillet with lid and gently poach fish for about 10 minutes, until opaque and flesh in center of fillets flake easily with a fork. Using spatula, transfer fish fillets to a shallow dish or plate, cover and keep warm.
At this point, you can add spinach, shrimp, scallops and cook for a few minutes until vegetables/seafood is tender.
To serve, divide broth/spinach/leek mixture into 4 shallow soup bowls. Top each with 1 fish filet.