Pan-Seared Halibut with Wine-Braised Leeks

Name: Pan-Seared Halibut with Wine-Braised Leeks
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 4 servings Freshly ground black pepper; 118 milliliters dry white wine; 2 Tbsps finely chopped fresh chives; 454 grams 1- to 1-1/2-inch-thick) skinless halibut fillets; 1 teaspoon kosher salt, plus more as needed; 680 grams leeks; 237 milliliters low-sodium chicken broth or stock; 3 Italian parsley sprigs; 1 thyme sprig; 2 Tbsps unsalted butter (1/4 stick); 1 Tbsp grapeseed or vegetable oil; 2 teaspoons white wine vinegar

Pan-Seared Halibut with Wine-Braised Leeks might be just the main course you are searching for. One portion of this dish contains approximately 25g of protein, 12g of fat, and a total of 323 calories. This recipe serves 4. It is a good option if you're following a gluten free diet. If you have wine vinegar, vegetable oil, parsley sprigs, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Trim and discard the dark green ends of the leeks, leaving about 2 inches of light green intact.

Ingredients you will need

Leek

Cut each leek in half lengthwise, then cut it crosswise into 1/4-inch strips.

Ingredients you will need

Leek

Place in a colander, thoroughly rinse, and shake dry.

Ingredients you will need

Shake

Equipment you will use

Colander

Place the leeks, broth or stock, wine, vinegar, 1 tablespoon of the butter, and the measured salt in a large frying pan over medium heat. Season with pepper and bring to a simmer, stirring occasionally.Nestle the parsley, thyme, and bay leaf into the liquid and leeks. Reduce the heat to low, cover with a piece of aluminum foil large enough to reach over the pan’s edges, and cover the foil with a tightfitting lid.

Ingredients you will need

Bay Leaves

Parsley

Vinegar

Butter

Pepper

Stock

Leek

Thyme

Salt

Wine

Equipment you will use

Aluminum Foil

Frying Pan

Let braise until tender, about 30 minutes.About 5 minutes before the leeks are ready, prepare the fish: Pat both sides of the fillets dry with paper towels and season both sides with salt and pepper.

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Salt And Pepper

Leek

Fish

Equipment you will use

Paper Towels

Place the remaining tablespoon of butter and the oil in a large heavy-bottomed frying pan or cast-iron skillet over medium-high heat. Once the butter melts, swirl the pan to combine the butter and oil.

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Butter

Cooking Oil

Equipment you will use

Frying Pan

Add the fillets and cook, undisturbed, until the edges begin to turn opaque and the fish releases from the pan, about 3 minutes. Using a flat metal spatula, flip the fillets and cook until firm to the touch and opaque in the middle, about 3 to 5 minutes more.To serve, use a slotted spoon to divide the leeks among 4 shallow bowls.

Ingredients you will need

Leek

Fish

Equipment you will use

Slotted Spoon

Spatula

Bowl

Frying Pan

Place a piece of halibut over the leeks in each bowl, spoon over the desired amount of the leek braising liquid, and sprinkle with the chives.

Ingredients you will need

Halibut

Chives

Leek

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

bay leaf 4servings

Freshly ground black pepper 118milliliters

dry white wine 2Tbsps

finely chopped fresh chives 454grams

1- to 1-1/2-inch-thick) skinless halibut fillets 1teaspoon

kosher salt, plus more as needed 680grams

leeks 237milliliters

low-sodium chicken broth or stock 3

Italian parsley sprigs 1

thyme sprig 2Tbsps

unsalted butter (1/4 stick)1Tbsp

grapeseed or vegetable oil 2teaspoons

white wine vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.