|Makes: 4 servings|
|Serving Size: 4 oz.|
|Choices: Nonstarchy Vegetable 1, Lean Protein 3, Fat 1|
- Makes: 4 servings
- Serving Size: 4 oz.
- Preparation Time: 20 minutes
- Cooking Time: 10 minutes
|2||tsp.||peeled, grated fresh ginger|
|2||tsp.||finely minced garlic|
|1/4||tsp.||freshly ground black pepper|
|1||lb.||halibut or other firm, white fish, cut into 4 portion|
|1||cup||sliced leeks (white part only) or onion|
|3 1/2||cups||low-sodium, nonfat chicken broth|
|1/4||cup||minced fresh mint|
|1/4||cup||sliced scallions (2 scallions)|
|1||Tbsp.||grated lemon zest|
- Combine the ginger, garlic, salt, and black pepper. Gently rub the mixture into each piece of halibut; set aside.
- In a large sauté pan, heat the olive oil over medium-high heat. Add the leeks or onion and sauté for 5 minutes. Add the halibut and enough broth to cover the halibut. Bring to lightly boiling, cover, and simmer on low heat for 8 to 10 minutes, until cooked through. Place the halibut in individual shallow bowls.
- Add the mint and scallions to the broth and cook an additional 1 to 2 minutes. Ladle the broth over each piece of halibut and sprinkle with lemon zest.