She Strengthens

Elegant yet Effortless: Pan-Seared Halibut with Braised Leeks

When it comes to cooking, simplicity can be deceiving. This recipe for pan-seared halibut with braised leeks is a perfect example. With just a few flavorful ingredients, you can create a dish that’s both easy enough for a weeknight meal and elegant enough for a dinner party.

The Perfect Balance of Flavors

The key to this recipe lies in the harmonious balance of flavors. Thinly sliced leeks are braised in a mixture of chicken broth, white wine vinegar, butter, and herbs until they’re soft and almost melting. Meanwhile, the halibut is seared to perfection, adding a delightful contrast in texture to the dish.

A Light yet Satisfying Meal

This recipe yields 4 servings and can be prepared in just 1 hour and 10 minutes. With its light and refreshing flavors, you won’t feel guilty indulging in a rich chocolate dessert afterwards.

Ingredients

• 1 1/2 pounds leeks
• 1 cup low-sodium chicken broth or stock
• 1/2 cup medium-dry white wine
• 1 1/2 teaspoons white wine vinegar
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper
• 3 Italian parsley sprigs
• 1 thyme sprig
• 1 bay leaf
• 4 (4- to 6-ounce, 1- to 1-1/2-inch-thick) skinless halibut fillets
• 1 tablespoon grapeseed or vegetable oil
• 2 tablespoons finely chopped fresh chives

Step-by-Step Instructions

Preparing the Leeks

Trim and discard the dark green ends of the leeks, leaving about 2 inches of light green intact. Cut each leek in half lengthwise, then cut it crosswise into 1/4-inch strips. Place in a colander, thoroughly rinse, and shake dry.

Braising the Leeks

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. Let braise until tender, about 30 minutes.

Preparing the Halibut

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.

Cooking the Halibut

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. 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.

Serving

To serve, use a slotted spoon to divide the leeks among 4 shallow bowls. 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.