Halibut with Leeks

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Halibut with LeeksRecipe
Photo: John Autry; Styling: Mindi Shapiro Levine
Raisins and vinegar lend sweet-tart appeal to a dish inspired by a classic Italian approach.
4 servings (serving size: 1 halibut fillet and about 2/3 cup leek mixture)


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3 tablespoons extra-virgin olive oil
6 cups 1/2-inch-thick sliced leeks (about 4 medium)
3/4 teaspoon kosher salt, divided
3/4 cup golden raisins
2 1/2 tablespoons tarragon vinegar
3/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) halibut fillets


Total: 33 Minutes

1. Heat a large saucepan over medium heat. Add the olive oil to pan, swirling to coat. Add leeks and 1/2 teaspoon kosher salt to pan; cover and cook 6 minutes, stirring occasionally. Add 3/4 cup water to pan; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until leeks are tender. Remove from heat. Stir in raisins, vinegar, and 1/4 teaspoon freshly ground black pepper; keep warm. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with leek mixture.

Created date

October 2010

Nutritional Information

Calories 453
Fat 14.6 g
Satfat 2.1 g
Monofat 8.7 g
Polyfat 2.6 g
Protein 38.5 g
Carbohydrate 43.8 g
Fiber 3.7 g
Cholesterol 54 mg
Iron 4.9 mg
Sodium 483 mg
Calcium 177 mg