To clean leeks, remove roots, outer leaves, and tops. Rinse with cold water; cut into 2-inch julienne strips. Onions may be substituted for leeks.

Recipe by Oxmoor House January 2005


Credit: Oxmoor House

Recipe Summary

5 mins
12 mins
17 mins
4 servings (serving size: 1 fillet and 1 tablespoon sauce)


Ingredient Checklist


Instructions Checklist
  • Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat; add leeks, and sauté 3 to 4 minutes or until soft. Remove from pan and set aside.

  • Sprinkle fish with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add fish to pan; cook 3 to 4 minutes on each side or until lightly browned and fish flakes easily when tested with a fork. Remove from pan; set aside, and keep warm.

  • Add vinegar, honey, 1/4 teaspoon salt, and 1/8 teaspoon pepper to pan. Cook over medium-high heat 3 to 4 minutes or until reduced by half. Divide leeks evenly over fish; drizzle with sauce.

Chef's Notes

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Oxmoor House Healthy Eating Collection

Nutrition Facts

243 calories; fat 6.3g; saturated fat 1g; protein 34.2g; carbohydrates 10.7g; cholesterol 88mg; iron 1.8mg; sodium 417mg; calories from fat 23%; fiber 0.3g; calcium 39mg.