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.
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
Provided by Food Network
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat the butter in a skillet just wide enough to hold the fish. When hot add the vegetables and saute for a minute or so just to get them sizzling. Add the wine, cover and cook over very low heat until wilted, about 10 minutes.
- Set halibut over the vegetables, season with salt and pepper and add stock or broth just to cover. Simmer, covered, over low heat, until fish is just done, about 10 minutes.
- With a slotted spatula, remove haibut from the liquid and divide into two portions. Set each portion in the bottom of a deep soup plate and garnish with carrot threads or snow peas; season the broth and spoon it over the top; garnish with black sesame seeds if you wish.
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
DIJON CRUSTED HALIBUT
Delightful baked halibut breaded with a spicy mixture of Dijon mustard, horseradish, fresh Parmesan cheese and bread crumbs.
Provided by CHRISTYJ
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
- In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
- Bake for 15 to 18 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 318.1 calories, Carbohydrate 11.8 g, Cholesterol 49.1 mg, Fat 17.1 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 2.7 g, Sodium 414.2 mg, Sugar 1.4 g
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.
More about "braised halibut with leeks mustard recipe 445"
BRAISED HALIBUT WITH LEEKS AND MUSTARD | COOK'S ILLUSTRATED
From cooksillustrated.com
5/5 (1)Category Main Courses, WeeknightServings 4
BRAISED HALIBUT WITH LEEKS AND MUSTARD FOR TWO | COOK'S ...
From cooksillustrated.com
Servings 2Category Main Courses, Weeknight, For Two
BRAISED HALIBUT & CLAMS | RACHAEL RAY IN SEASON
From rachaelraymag.com
BAKED HALIBUT WITH LEEK RECIPE | EAT SMARTER USA
From eatsmarter.com
BRAISED PACIFIC HALIBUT WITH LEEKS, MUSHROOMS, AND CLAMS ...
From finecooking.com
GRILLED HALIBUT & LEEKS WITH MUSTARD VINAIGRETTE RECIPE ...
From eatingwell.com
ITALIAN SEARED HALIBUT WITH MELTED LEEKS RECIPE - FOOD NEWS
From foodnewsnews.com
BRAISED HALIBUT WITH LEEKS AND MUSTARD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HALIBUT WITH MUSTARD-CAPER SAUCE RECIPE | MYRECIPES
From myrecipes.com
PAN SEARED HALIBUT WITH A HONEY MUSTARD SAUCE RECIPE
From theblackpeppercorn.com
BRAISED HALIBUT WITH LEEKS AND MUSTARD FOR TWO - MASTERCOOK
From mastercook.com
BRAISED HALIBUT WITH LEEKS AND MUSTARD | AMERICA'S TEST ...
From mastercook.com
BRAISED HALIBUT WITH LEEKS AND MUSTARD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BRAISED HALIBUT WITH LEEKS AND MUSTARD FOR TWO | LOVETOEAT ...
From copymethat.com
BRAISED HALIBUT WITH LEEKS AND MUSTARD | JCHEYNEY | COPY ...
From copymethat.com
MUSTARD-GLAZED HALIBUT STEAKS - LESLIE BECK
From lesliebeck.com
BRAISED HALIBUT WITH LEEKS » A HEALTHY LIFE FOR ME ...
From pinterest.ca
MUSTARD BRAISED CHICKEN THIGHS WITH MELTED LEEKS
From barebonesliving.com
BRAISED LEEKS AND MUSTARD GREENS RECIPE ...
From 275mmpolishedheavybraceletlordernow.blogspot.com
BRAISED HALIBUT WITH LEEKS AND MUSTARD — CENTER FOR ...
From drfabio.com
SOAVE & BRAISED HALIBUT WITH LEEKS AND MUSTARD | DGOURMAC ...
From dgourmac.com
BROILED HALIBUT WITH MUSTARD SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
BRAISED HALIBUT WITH LEEKS - JOANN'S FOOD BITES
From joannsfoodbites.com
HERB CRUSTED HALIBUT WITH LEEKS AND WHIPPED BRIE RECIPE ...
From bbc.co.uk
BUTTER BASTED HALIBUT WITH LEMON BRAISED BABY VEGETABLES
From fromachefskitchen.com
BRAISED HALIBUT WITH LEEKS AND MUSTARD | AMERICA'S TEST ...
From americastestkitchen.com
RECIPES:BRAISED_HALIBUT_WITH_LEEKS_AND_MUSTARD [MARCOSWIKI]
From marcos-web.net
BRAISED HALIBUT WITH LEEKS AND MUSTARD | COOK'S ...
From pinterest.com.au
RECIPE | PAN SEARED HALIBUT WITH A LEEK POMMERAY REDUCTION ...
From nataliemaclean.com
CASSEROLE-BAKED HALIBUT WITH LEEKS AND CARROTS RECIPE ...
From foodandwine.com
BRAISED HALIBUT WITH LEEKS - JOYOFDINNER.BLOGSPOT.COM
From joyofdinner.blogspot.com
BRAISED PACIFIC HALIBUT WITH LEEKS, MUSHROOMS, AND CLAMS ...
From fooddiez.com
HALIBUT WITH LEEKS RECIPE | MYRECIPES
From myrecipes.com
BAKED HALIBUT WITH LEEKS AND CHERRY TOMATOES
From wholelifechallenge.com
BRAISED HALIBUT WITH LEEKS » A HEALTHY LIFE FOR ME
From ahealthylifeforme.com
BREAD-CRUSTED HALIBUT WITH LEEK RAGOûT AND RED PEPPER PURéE
From saveur.com
BRAISED HALIBUT WITH LEEKS & MUSTARD RECIPE | RECIPE ...
From pinterest.com
HALIBUT WITH MUSTARD-NUT CRUST | COOKSTR.COM
From cookstr.com
PAN-SEARED HALIBUT WITH WINE-BRAISED LEEKS RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN SEARED HALIBUT WITH MELTED LEEKS RECIPE | PATRICK ...
From cookingchanneltv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love