Poach

1. In a large saucepan or wok, warm olive oil, sesame oil, salt, and pepper over medium-high heat. When pan is hot, add sliced leeks and bok choy. Cook, stirring constantly for 1 to 2 minutes, or until vegetables begin to soften. Stir in Hannaford Inspirations ginger teriyaki stir-fry sauce and continue to cook another 2 to 3 minutes, or until bok choy is tender (it will cook down significantly). Transfer cooked vegetables to a bowl; cover to keep warm.

2. Return skillet to stove, add broth, and bring to a simmer. Using a spatula, carefully slide fish into hot broth. Liquid should just cover fish; if not; add enough hot water to cover. Reduce the heat to low. Cover skillet and cook for 10 minutes (halibut needs 15 minutes), or until fish is opaque throughout.

3. Using a slotted spoon or spatula, transfer fish to individual plates. Divide reserved bok choy mixture, placing servings on plates alongside fish portions. Drizzle each fish portion evenly with remaining stir-fry sauce listed and sprinkle sesame seeds evenly over each plate to garnish.

Cook tips: Poaching fish sounds restaurant-hard, but it's really very easy and the result is moist, flavorful fish that's practically foolproof! Poaching takes only one pan and keeps fat to a minimum. Hake is a mild white fish that will hold together well during cooking; you could also use halibut. If you have a wok, use it to stir-fry the vegetables and poach the fish.

Source: Hannaford fresh Magazine, November - December 2006