LEMON-GINGER POACHED HALIBUT WITH LEEKS & SPINACH

Steps:

• In a small bowl, mix the ginger, garlic, lemon zest,1 tsp olive oil,1 tsp salt, and 1/2 tsp pepper. Pat the mixture evely all over one side of the fish. In a 10-inch straight sided saute pan, heat the remaining olive oil over medium heat. Add the leeks and saute stirring constantly, until softened, about 5 minutes. Add the broth, wine and 1 Tbs of the lemon juice. Cover and bring to a boil 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 - 6 to 8 minutes. Transfer fish to 4 shallow bowls with a slotted spoon. 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. Serve rice or soba noodles in same bowl with a few steamed green beans.