Pan-Seared Halibut with Wine-Braised Leeks Recipe

Name: Pan-Seared Halibut with Wine-Braised Leeks Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds leeks; 1 cup low-sodium chicken broth or stock; 1/2 cup medium-dry white wine; 1 1/2 teaspoons white wine vinegar; 2 tablespoons unsalted butter (1/4 stick); 1 teaspoon kosher salt, plus more as needed; Freshly ground black pepper; 3 Italian parsley sprigs; 1 thyme sprig; 1 bay leaf; 4 (4- to 6-ounce, 1- to 1-1/2-inch-thick) skinless halibut fillets; 1 tablespoon grapeseed or vegetable oil; 2 tablespoons finely chopped fresh chives

Servings: persons

1 1/2 pounds leeks
1 cup low-sodium chicken broth or stock
1/2 cup medium-dry white wine
1 1/2 teaspoons white wine vinegar
2 tablespoons unsalted butter (1/4 stick)
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 Italian parsley sprigs
1 thyme sprig
1 bay leaf
4 (4- to 6-ounce, 1- to 1-1/2-inch-thick) skinless halibut fillets
1 tablespoon grapeseed or vegetable oil
2 tablespoons finely chopped fresh chives

1
Trim and discard the dark green ends of the leeks, leaving about 2 inches of light green intact.
2
Cut each leek in half lengthwise, then cut it crosswise into 1/4-inch strips.
3
Place in a colander, thoroughly rinse, and shake dry.
4
Place the leeks, broth or stock, wine, vinegar, 1 tablespoon of the butter, and the measured salt in a large frying pan over medium heat.
5
Season with pepper and bring to a simmer, stirring occasionally.
6
Nestle the parsley, thyme, and bay leaf into the liquid and leeks.
7
Reduce the heat to low, cover with a piece of aluminum foil large enough to reach over the pans edges, and cover the foil with a tightfitting lid.
8
Let braise until tender, about 30 minutes.
9
About 5 minutes before the leeks are ready, prepare the fish: Pat both sides of the fillets dry with paper towels and season both sides with salt and pepper.
10
Place the remaining tablespoon of butter and the oil in a large heavy-bottomed frying pan or cast-iron skillet over medium-high heat.
11
Once the butter melts, swirl the pan to combine the butter and oil.
12
Add the fillets and cook, undisturbed, until the edges begin to turn opaque and the fish releases from the pan, about 3 minutes.
13
Using a flat metal spatula, flip the fillets and cook until firm to the touch and opaque in the middle, about 3 to 5 minutes more.
14
To serve, use a slotted spoon to divide the leeks among 4 shallow bowls.
15
Place a piece of halibut over the leeks in each bowl, spoon over the desired amount of the leek braising liquid, and sprinkle with the chives.

235

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.

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 13 ingredients. The key ingredients include: 1 1/2 pounds leeks, 1 cup low-sodium chicken broth or stock, 1/2 cup medium-dry white wine, 1 1/2 teaspoons white wine vinegar, and more.

Yes, Pan-Seared Halibut with Wine-Braised Leeks Recipe 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!