Braised Halibut with Leeks
If you are a novice at braising, this is a very simple, yet delicious recipe to hone your skills. It is quick and very healthy dinner for two.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
- 4 6-8 Ounce skinless halibut fillets, 3/4" thick
- salt and pepper
- 6 Tablespoons unsalted butter
- 1 pound leeks white and light green parts only, halved lengthwise, sliced thin, washed thoroughly
- 1 teaspoon Dijon mustard
- 3/4 cup dry white wine
- 1 teaspoon lemon juice plus lemon wedges for serving
- 1 Tablespoon minced fresh parsley
Sprinkle thawed fish with 1/2 teaspoon salt. Melt butter in 12" skillet over low heat. Place fish in skillet, skinned side up, increase heat to medium, and cook, shaking pan occasionally to avoid sticking, until butter just begins to turn brown (fish should not be brown), 3-4 minutes. Using a spatula, carefully transfer fish to a large plate, raw side down.
After making sure leeks have been thoroughly washed and dried (using a salad spinner or kitchen towel) add leeks to skillet, add mustard, and 1/2 teaspoon salt and cook. Stir frequently, until leeks begin to soften, 2-4 minutes. Add wine and bring to a gentle simmer.
Return fish, raw side down, to skillet, sitting fish on top of leeks. Cover, cook adjusting heat to a gentle simmer, until fish registers 135º. Should take 10-14 minutes.
Remove from heat and using 2 spatulas, transfer fish and leeks to a serving platter and tent loosely with aluminum foil.
Return skillet to high heat and simmer briskly until sauce has thickened, 2-3 minutes. Remove pan from heat, stir in lemon juice and season with salt and pepper. Spoon sauce over fish and sprinkle with parsley.
Services 4 immediately.