One-Skillet Tarragon-Braised Leeks with Alaskan Halibut
3
Points® value
Total Time
55 min
Prep
25 min
Cook
30 min
Serves
4
Difficulty
Easy
Here’s a super-simple fish dish that truly celebrates leeks. If you've never cooked with leeks before, this recipe is definitely the one you should try. They taste similar to green onions when cooked down but are a bit milder and a touch sweeter. Just make sure you rinse your leeks well after you chop them–soil tends to get trapped deep within them. Cooking them while they're still wet results in a melty, very tender texture that nicely complements the halibut, tarragon, and lemon.
Ingredients
Uncooked leek
6 large, (about 3 lb)
Unsalted butter
2 tbsp(s)
Kosher salt
½ tsp(s), divided, or to taste
Black pepper
¼ tsp(s), freshly ground, divided, or to taste
Fresh tarragon
6 sprig(s), leaves only, chopped (plus more for garnish)
Uncooked halibut fillet
1½ pound(s), skinless (four 6 oz pieces)
Cooking spray
4 spray(s)
Lemon
½ medium, sliced into 4 very thin pieecs