braised halibut

Braised Halibut with Leeks and Mustard

Serves 4.  A great fish braising method from the March/April 2015 issue of Cook’s Illustrated magazine. 

            4 (6- to 8-oz.) skinless halibut fillets, ¾ to 1” thick

            6 Tbs. butter

            1 lb. leeks, white and light green parts only, halved lengthwise,

              Sliced thin, and washed thoroughly

            1 tsp. Dijon-style mustard

            ¾ c. dry white wine

            1 tsp. lemon juice, plus lemon wedges for serving

            1 Tbs. minced fresh parsley

Sprinkle fish with ½ tsp. 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, until butter begins to brown (fish should not brown), 3 to 4 minutes.  Using spatula, carefully transfer fish to a large plate, raw side down.

Add leeks, mustard, and ½ tsp. salt to skillet and cook, stirring frequently, until leeks begin to soften, 2 to 4 minutes.  Add wine and bring to gentle simmer.  Place fish, raw side down, on top of leeks.  Cover skillet and cook, adjusting heat to maintain gentle simmer until fish registers 135 to 140 degrees, 10 to 14 minutes.  Remove skillet from heat and, using 2 spatulas, transfer fish and leeks to serving platter or individual plates.  Tent loosely with foil.    

Return skillet to high heat and simmer briskly until sauce has thickened, 2 to 3 minutes.  Remove pan from heat, stir in lemon juice, and season with salt and pepper to taste.  Spoon sauce over fish and sprinkle with parsley.  Serve immediately with lemon wedges.