Halibut with Leeks

Photo: John Autry; Styling: Mindi Shapiro Levine

Raisins and vinegar lend sweet-tart appeal to a dish inspired by a classic Italian approach.

Yield: 4 servings (serving size: 1 halibut fillet and about 2/3 cup leek mixture)
Recipe from Cooking Light

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Recipe Time

Total: 33 Minutes

Nutritional Information

Amount per serving
  • Calories: 453
  • Fat: 14.6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 8.7g
  • Polyunsaturated fat: 2.6g
  • Protein: 38.5g
  • Carbohydrate: 43.8g
  • Fiber: 3.7g
  • Cholesterol: 54mg
  • Iron: 4.9mg
  • Sodium: 483mg
  • Calcium: 177mg


  • 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


  1. 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.
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