ITALIAN SEARED HALIBUT WITH MELTED LEEKS
Melted leeks, I find, are one of those preparations that taste super indulgent without really being as such. Cooking down a mountain of leeks with some white wine, butter and herbs into a creamy side dish with just a bit of that beautiful spring onion flavor is like heaven in a skillet. Keeping things light, yet satisfying, I added some mushrooms to the mix and topped it all off with a piece of seared halibut spiked with a cap of classic Italian gremolata. Melted leeks are also a great transition-into-warmer-weather side dish: light and springy, yet satisfying enough for a night's sleep with a bit of chill still stuck on it.
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To prepare the melted leeks, place a large skillet over medium-high heat with 1 tablespoon olive oil. Add the mushrooms to the pan and cook, stirring only occasionally, until they're golden brown and beginning to shrink a bit, 6 to 7 minutes. Remove the mushrooms from the skillet and reserve.
- Return the skillet to medium heat with 1 tablespoon olive oil and the butter. Add the leeks to the pan, season them with salt and pepper, then cook, stirring frequently (don't let them get brown), until they've softened, about 10 minutes. Add the white wine and dried oregano to the skillet along with the reserved mushrooms and continue cooking, stirring occasionally, until most of the wine has evaporated, about 5 minutes more. Season as needed with salt and pepper; reserve warm.
- While the leeks are cooking, prepare the gremolata. In a small mixing bowl, combine all of the ingredients and reserve.
- When the leeks are just about ready, place a second medium skillet over medium-high heat with the olive oil. Season the fish liberally with salt and pepper, and sear it flesh-side down first, turning the fillet only once, until cooked to your liking, about 5 minutes per side for medium (depending on the thickness).
- Serve the melted leeks topped with a piece of fish per plate and a garnish of the gremolata.
BRAISED HALIBUT WITH PAPRIKA AND MUSHROOMS
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Season pike liberally with salt and pepper. Melt butter in pan and sear both sides of fish. Remove from pan and set aside.
- Add mushrooms, scallions, pepper, and paprika and cook over low heat. Add flour and make a roux. Whisk in stock by thirds and bring to a simmer. Whisk in sour cream and check seasoning.
- Place fish back into the pan, cover, and roast in the oven 30 minutes or until fish is flaky.
HALIBUT FILLETS WITH LEEKS
There are countless ways to prepare halibut - in a white-wine sauce, for example, a bechamel sauce or with grapes. In this recipe, the halibut is poached in a mixture of dry white wine and finely chopped shallots. After the fish is cooked it's removed briefly from the cooking liquid, which is then reduced, and a little heavy cream is added to it. The fish is placed on a bed of leeks - a delicate counterpoint to the fish - and a small amount of the sauce was then spooned over all, though you could reserve a little to toss with linguine as a side.
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Before chopping, rinse thoroughly between the leek leaves and pat dry. Chop the leeks as finely as possible. There should be about 3 1/2 cups.
- Heat 1 tablespoon of the butter in a saucepan and add the leeks. Cook, stirring often from the bottom, about 3 minutes. Add the 2/3 cup of wine and stir. Bring to the boil and cover. Cook 10 minutes. Keep warm.
- Meanwhile, using the remaining 1 tablespoon of butter, grease the bottom of a heavy skillet large enough to hold the fish pieces in one layer without crowding. Sprinkle the bottom of the skillet with shallots and arrange the fish pieces over it. Sprinkle with salt and pepper to taste. Pour the remaining 1/2 cup of wine over the fish. Bring the wine to a boil and cover the skillet closely. Cook 4 minutes or less until the fish just loses its raw look.
- Transfer the fish pieces to a warm serving platter. Cover closely with foil and keep warm.
- Cook down briefly the skillet liquid to 1/2 cup and then pour it into a saucepan. Add the cream. Bring to a boil and cook over moderately high heat about 4 minutes or until reduced to 3/4 cup. Set aside 6 tablespoons of this sauce to be added to the linguine, which will accompany this dish.
- Spoon four equal portions of the cooked leeks onto four individual serving dishes. Top each portion of the leeks with one piece of fish. Spoon all but the reserved 6 tablespoons of sauce over the fish. If serving with linguine, toss pasta with the reserved sauce and 2 tablespoons butter. Serve alongside the fish.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 4 grams, TransFat 0 grams
BRAISED HALIBUT WITH LEEKS AND MUSTARD
Number Of Ingredients 1
Steps:
- 1. Sprinkle fish with 1/2 teaspoon salt. Melt butter in 12-inch 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 large plate, raw side down. 2. Add leeks, mustard, and 1/2 teaspoon 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 aluminum foil. 3. Return skillet to high heat and simmer briskly until sauce is 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.
LEMON-CAPER BRAISED HALIBUT
Provided by Harley Pasternak, M.Sc.
Categories Citrus Fish Quick & Easy Dinner Lemon Seafood Halibut Capers Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 2
Number Of Ingredients 9
Steps:
- Season the halibut with salt and pepper. Coat a medium nonstick skillet with cooking spray; place over medium-high heat. Add the fish; cook for 5 minutes per side, until cooked through. Transfer to a platter and cover to keep warm.
- Reduce the heat to low. Add the oil, tomatoes, capers, and lemon juice; cook for 1 minute, stirring. Arrange the spinach on 2 serving plates; top with the fish. Spoon the sauce over the halibut and garnish with the parsley. Serve with the bread.
BRAISED LEEKS AND MUSHROOMS
Make and share this Braised Leeks And Mushrooms recipe from Food.com.
Provided by Tarynne
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek.
- Cut each diagonally into thirds, then diagonally in half to form 6 triangular pieces.
- Rinse under cold water; drain well.
- Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk.
- Melt butter in a large nonstick skillet over medium-high heat.
- Add leeks and mushrooms, and saute 6 minutes or until the vegetables are lightly browned.
- Add broth mixture.
- Cover, reduce heat, and simmer 15 minutes or until leeks are tender.
- Uncover, and simmer 7 minutes or until liquid almost evaporates, stirring occasionally.
PAN-ROASTED HALIBUT WITH CLAMSHELL MUSHROOMS AND LEMON BUTTER SAUCE
Mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish or not, I hope you give this super simple yet fabulous recipe a try soon.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.
- Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
- Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
- Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 0.6 g, Cholesterol 101.5 mg, Fat 25.8 g, Fiber 0.2 g, Protein 41.8 g, SaturatedFat 10.7 g, Sodium 211.6 mg, Sugar 0.2 g
BRAISED HALIBUT WITH LEEKS & MUSTARD RECIPE - (4.4/5)
Provided by á-4084
Number Of Ingredients 8
Steps:
- Sprinkle fish with 1/2 teaspoon salt. Melt butter in 12-inch 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 a spatula, carefully transfer fish to a large plate, raw side down. Add leeks, mustard, and 1/2 teaspoon 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 a gentle simmer, until fish registers 135 to 140°F, 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 aluminum foil. Return skillet to high heat and simmer briskly until sauce is 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. We prefer to prepare this recipe with halibut, but a similar firm-fleshed white fish such as striped bass or sea bass that is between 3/4 and 1-inch thick can be substituted. To ensure that your fish cooks evenly, purchase fillets that are similarly shaped and uniformly thick.
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