Pan-Seared Halibut With Caramelized Leeks And Lime

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   Clean and thinly slice leeks. Slowly sautee in 1 tblsp of butter until soft and caramelized. Set aside. Heat pan and add one tablespoon of vegetable oil. Lightly flour halibut and place in hot pan. Reduce heat and cook four minutes on first side and two minutes on second side. Set fish aside and discard remaining oil. In the same pan, add chopped shallots and sweat for 30 seconds before adding 1/3 cup of white wine. Over high heat, reduce by half. While continuing to stir, add remaining tbslp of butter. When well blended, remove from heat and stir in lime juice. Top fish with sauteed leeks and sauce. Garnish with choped parsley and diced red pepper.

* Per serving · 4 servings · Values may vary.

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