Halibut With Leeks

Name: Halibut With Leeks
Ingredients: 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

7 ingredients

1 steps

Ingredients

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

Directions

1

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.