What is braising? Braising involves cooking a protein in a small amount of liquid at low heat, covered for an extended amount of time. This method allows for flavorful, tender food, by breaking down the fibers. A tight-fitting lid is important. Do not create too much liquid either, this can cause the fish to become mushy. This recipe is from America’s Test Kitchen Season 16 and provides a light, easy weeknight meal. Halibut is an expensive cut of fish. It is low in fat, white, firm, and has a buttery flavor. Make sure to buy fillets, which are usually available either fresh or frozen. Cutting Leeks It is very important…
