Halibut With Leeks
- 3 tablespoons extra-virgin olive oil
- 6 cups 1/2-inch-thick sliced leeks (about 4 medium)
- 3/4 teaspoon kosher salt, divided
- 3/4 cup golden raisins
- 2 1/2 tablespoons tarragon vinegar
- 3/4 teaspoon freshly ground black pepper, divided
- 4 (6-ounce) halibut fillets
- Heat a large saucepan over medium heat. Add the olive oil to pan, swirling to coat. Add leeks and 1/2 teaspoon kosher salt to pan; cover and cook 6 minutes, stirring occasionally. Add 3/4 cup water to pan; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until leeks are tender. Remove from heat. Stir in raisins, vinegar, and 1/4 teaspoon freshly ground black pepper; keep warm. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with leek mixture.
extravirgin olive oil, leeks, kosher salt, golden raisins, tarragon vinegar, freshly ground black pepper
Taken from www.myrecipes.com/recipe/halibut-with-leeks (may not work)