Braised food

Pan-fried halibut with leeks braised in wine

This simple dish made with just a few tasty ingredients is easy enough for a weeknight meal, but it can also be served for an elegant dinner. Braise the thinly sliced ​​leeks in a mixture of chicken broth, white wine vinegar, butter and herbs until tender and almost tender. Just before the leeks are ready, sear the halibut. Serve the fish fillets on a bed of leeks drizzled with a little braising liquid. You won’t feel guilty following this light dinner with a rich chocolate dessert.

  • Yield: 4 servings
  • Difficulty: Easy
  • Total: 1h10

Ingredients (13)

  • 1 1/2 pounds of leeks
  • 1 cup broth or low sodium chicken broth
  • 1/2 cup off-dry white wine
  • 1 1/2 teaspoons white wine vinegar
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 teaspoon kosher salt, plus more if needed
  • Freshly ground black pepper
  • 3 sprigs of Italian parsley
  • 1 sprig of thyme
  • 1 bay leaf
  • 4 (4 to 6 ounces, 1 to 1-1/2 inches 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. Cut each leek in half lengthwise, then cut widthwise into 1/4-inch strips. Place in a colander, rinse thoroughly and shake to dry.
  2. Place leeks, stock or broth, wine, vinegar, 1 tbsp butter, and measured salt in a large skillet over medium heat. Season with pepper and bring to a boil, stirring occasionally.
  3. Nestle parsley, thyme and bay leaf in liquid and leeks. Reduce the heat to low, cover with a piece of foil large enough to go over the edges of the pan, and cover the foil with a tight-fitting lid. Braise until tender, about 30 minutes.
  4. About 5 minutes before the leeks are ready, prepare the fish: pat both sides of the fillets dry with paper towel and season both sides with salt and pepper.
  5. Place the remaining tablespoon of butter and the oil in a large, heavy-bottomed skillet or cast iron skillet over medium-high heat. Once the butter is melted, swirl the pan to combine the butter and oil. Add the fillets and cook, undisturbed, until the edges begin to turn opaque and the fish pull away from the pan, about 3 minutes. 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 longer.
  6. To serve, use a slotted spoon to divide the leeks among 4 shallow bowls. Place a piece of halibut over the leeks in each bowl, pour in the desired amount of leek braising liquid and sprinkle with chives.