Halibut with BLCT: Bacon, Leeks & Cherry Tomatoes

Name: Halibut with BLCT: Bacon, Leeks & Cherry Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 leeks; 4 halibut fillets, 6 ounces each; Salt and pepper; 1/4 cup all-purpose flour or cornmeal; 1 tablespoon Old Bay seafood seasoning; 1 tablespoon EVOO (extra-virgin olive oil); 4 slices bacon, chopped; 1 pint cherry tomatoes, halved; 2 tablespoons butter, softened; 1 teaspoon hot sauce; 2 sandwich-size English muffins

Servings: persons

2 leeks
4 halibut fillets, 6 ounces each
Salt and pepper
1/4 cup all-purpose flour or cornmeal
1 tablespoon Old Bay seafood seasoning
1 tablespoon EVOO (extra-virgin olive oil)
4 slices bacon, chopped
1 pint cherry tomatoes, halved
2 tablespoons butter, softened
1 teaspoon hot sauce
2 sandwich-size English muffins

1
Trim the leeks of tough tops, 4 to 5 inches, and trim the root ends.
2
Halve the leeks lengthwise.
3
Slice them and wash vigorously in a large bowl of water, then drain on a clean dish towel.
4
Pat the fish dry and season with salt and pepper.
5
Mix the flour or cornmeal with the Old Bay seasoning, then pat the top of the fillets in the mixture.
6
Heat the EVOO in a large skillet over medium-high heat.
7
Add the fish crusted side down.
8
Cook for 5 to 6 minutes, turn, and cook for 2 minutes more.
9
Then remove the fish to a platter and tent loosely with foil.
10
Add the bacon to the pan and brown for 3 to 4 minutes.
11
Add the leeks and wilt for 2 minutes, then add the tomatoes, heat them through, and turn off the heat.
12
Meanwhile, in a small bowl combine the butter and hot sauce.
13
Toast the English muffins and spread with the butter mixture.
14
Halve the English muffins, making 8 half-moons, total.
15
Pour the leeks and tomatoes over the fish.
16
Serve 2 half-moon buttered muffins alongside.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 leeks, 4 halibut fillets, 6 ounces each, Salt and pepper, 1/4 cup all-purpose flour or cornmeal, and more.

Yes, Halibut with BLCT: Bacon, Leeks & Cherry Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!