Tuesday, July 20, 2010

Grilled Leeks with Mint Vinaigrette

Grilled Leeks with Mint Vinaigrette
Servings: 6
Weight Watchers Points: 5 per serving

1/4 c. rice vinegar
2 Tbsp. fresh lime juice
1/3 c. olive oil
1/2 c. fresh mint, minced
2 garlic cloves, minced
2 tsp. stone-ground mustard
Salt and pepper
12 large leeks
Olive oil cooking spray

In a small bowl, whisk together the vinegar and lime juice. Add the olive oil, mint, garlic, mustard and salt and pepper to taste, and whisk until combined. Cover and refrigerate for up to 2 hours. Bring to room temperature and stir before using.

Trim the leeks, leaving about 1 inch of the green tops intact. Halve each leek lengthwise and rinse thoroughly under cold running water. Dry well and spray with olive oil cooking spray.

Preheat the grill to medium-high. Oil the grill rack. Place the leeks on the rack and cook, turning once or twice, until fork-tender, about 15-20 minutes total.

Transfer the leeks to a serving dish and drizzle evenly with the vinaigrette.

NOTES: Two words - yum. ee. I really like leeks, and could eat them without dressing of any kind, but the dressing for these was just outstanding. I think it would also be terrific on onions, or a spinach salad.

Monday, July 19, 2010

Lemon-Ginger Poached Halibut with Leeks and Spinach

Lemon-Ginger Poached Halibut with Leeks and Spinach
Servings: 4
Weight Watchers Points: 10 per serving

2 tsp. fresh ginger, finely grated
1 tsp. garlic, finely grated
Zest and juice from 1 lemon
2 Tbsp. plus 1 tsp. olive oil
Salt and pepper
4 halibut fillets, 1-inch thick
2 medium leeks, halved and thinly sliced
3 c. chicken broth, more as needed
4 c. lightly packed spinach leaves, roughly chopped
1/4 c. fresh mint, roughly chopped
3 green onions, thinly sliced
6 ounces udon or soba noodles, cooked and kept warm

In a small bowl, mix the ginger, garlic, lemon zest, 1 tsp. of olive oil, 1 tsp. salt and 1/2 tsp. pepper. Pat the mixture evenly all over one side of each fillet.

Heat the remaining 2 Tbsp. oil in a 10-inch straight-sided saute pan over medium heat. Add the leeks and saute, stirring constantly, until softened, about 5 minutes. Add the broth and 1 Tbsp. on lemon juice. Cover and bring to a simmer 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, turn the heat to low, and simmer gently until the fish is just cooked through, about 8 to 10 minutes. Place the noodles in each of four shallow serving bowls. With a slotted spatula, transfer the fish to the bowls and place on top of the noodles.

Add the spinach, mint and green onions 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 noodles and serve.

NOTES: Beautiful. Fresh. Bright. Delicious. This dish is springtime in a shallow bowl. We devoured the fish and veggies, and slurped the last of the broth. Everything about this dish is just delightful. A BIG winner!