Halibut With Charred Leeks
Description: Halibut with Charred Leeks — a dish that effortlessly combines the delicate flavors of halibut with the smoky essence of charred leeks. This recipe promises a symphony of taste and texture, showcasing the versatility of fresh ingredients in their purest form.
2
Serving size
30
Fish
Seafood
Ingredients
Fresh:
2 halibut fillets (sub mahi mahi on Amazon Fresh)
4 medium leeks, white and pale green parts sliced into 3-inch segments, tough outer layers removed
Staple:
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar or rice wine vinegar
2 teaspoon raw, unfiltered honey
1 teaspoon smoked chipotle pepper seasoning or paprika
3 teaspoons salt (to taste; using Natural Redmond Real Salt)
2 teaspoons freshly ground black pepper (to taste)
Wild-caught organic seafood and organic non-gmo veggies are linked where available
2
Serving size
Directions
Print Recipe- Preheat the oven to 325°F. Place halibut fillets on a baking sheet lined with optional unbleached parchment paper for easy cleanup.
- Sprinkle salt and pepper on both sides of the halibut fillets. Season the flesh side with smoked chipotle pepper seasoning and dot with butter.
- Bake for 15-20 minutes, approximately 10 minutes per inch of fish thickness, until the halibut is cooked through and flakes easily.
- While the halibut bakes, heat a skillet over medium-high heat. Add sliced leeks to the skillet and dry cook for about 12 minutes, flipping every few minutes, until the outsides are charred.
- In a bowl, whisk together sherry vinegar and honey until well combined.
- Cut the charred leeks into bite-sized pieces. Transfer to a bowl and toss with olive oil and the sherry-honey mixture. Season with salt and pepper to taste.
- Plate the juicy halibut alongside the tangy, tender charred leeks. Drizzle any remaining pan juices over the halibut and savor the delightful combination of smoky flavors.
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