Sunday, April 10, 2011

Shallow-Poached Fish in Leek Broth

I found this new recipe in my Clean eating magazine today while I was outside on the porch enjoying this beautiful day with the doggies catching up on my magazines. I love when recipes are full of natural flavors. I modified a few things to make it healthier.. ENJOY!

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 striped bass fillets (or your favorite white fish)
2 tbsp fresh lemon juice
2 cups low-sodium organic fat free chicken broth
1 tbsp grated fresh ginger root
1 tbsp arrowroot powder
2 lb bok choy, root end removed and thick pieces halved lengthwise through stem

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. (You should have about 3 cups sliced leeks.) Set aside.
In a small bowl, combine lemon zest, salt and pepper. Pat fish fillets dry with paper towel and rub lemon zest mixture into 1 side of each fillet.
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.
Strain poaching liquid through a fine-mesh strainer. Reserve leeks and set aside. In a bowl, whisk arrowroot into broth until smooth; set aside. Return skillet to stovetop, increase heat to high and add 2 tablespoons of broth mixture. Add bok choy and cook, stirring frequently, for about 3 minutes or until light golden brown on stems and leaves. Pour broth mixture into skillet. Allow to simmer for about 1 to 2 minutes or until reduced by about half and thickened slightly. Stir leeks back into skillet.
To serve, divide bok choy into 4 shallow soup bowls. Top each with 1 fish fillet and spoon about 1/4 cup leeks over fish. Pour 1/4 cup broth over top


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