Braised Halibut with Leeks and Mustard
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Braising fish is a good way to ensure that your fish stays moist. Here we have added classic French flavors with leeks and Dijon mustard with is quite delicious.. The leeks also have plenty of fiber as well as vitamin K, A and C.
MAKES:2 Servings
PREP/COOK TIME: 40 Minutes
INGREDIENTS
2 (6 ounce) Skinless halibut filets
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
2 tablespoons extra-virgin olive oil
3 leeks, white and light greens parts only, halved lengthwise and sliced thin, washed thoroughly
1 tablespoon Dijon mustard
3/4 cup dry white wine
2 tablespoons chopped fresh Italian parsley
lemon wedges for serving
DIRECTIONS
Pat halibut dry with paper towels and sprinkle with salt. Heat oil in a 12-inch non-stick skillet over medium heat for just a few seconds. Place halibut, skinned side up, in skillet and cook until bottom half of halibut begins to turn opaque (halibut should not brown)., about 4 minutes. Carefully transfer the fish, raw side down to a plate and tent with foil.
Add leeks, mustard, and 1/4 teaspoon salt to oil left in the skillet and cook over medium heat, stirring frequently, until softened, 10 to 12 minutes. Stir in wine and bring to a simmer.
Place halibut, raw side down, on top of the leeks. Reduce heat to medium low, cover, and simmer gently until halibut flakes apart when gently prodded with a pairing knife and registers 140 degrees, 4 to 8 minutes depending on the thickness of the fish. Carefully transfer the halibut to a serving platter, tent with foil, and let rest while finishing the leeks.
Return leeks to high heat and simmer briskly until the mixture thickens slightly, 2 to 4 minutes. Season with salt and pepper to taste.
Arrange leek mixture around the halibut, sprinkle with parsley and serve with lemon wedges.
