Halibut with Tomatoes and Leeks

Leeks

“May it be your will, Hashem, our G-d and the G-d of our forefathers, that our enemies be destroyed.”

 

Halibut with Tomatoes and Leeks

Serves 4

 

 

 

Ingredients:

2 Tablespoons Unsalted Butter or Margarine

3 Tablespoons Olive Oil, Divided

4 Cups Leeks, white and pale green parts, halved lengthwise and thinly sliced

5 Cloves Garlic, sliced

4 Anchovy Fillets (Not Optional! AMAZING – don’t be scared – Trust #Chefjordona)

Salt and Freshly Ground Pepper, to taste

2 Cups Cherry Tomatoes, halved

1 Cup Dry White Wine, divided

Halibut Fillets, About 6 ounces each

2 Sprigs Fresh Thyme

2 Tablespoons Minced Fresh Italian Flat-Leaf Parsley

2 Tablespoons Basil for garnish


Slice off the leek’s dark green end, trimming to the part where the color is a pale green. You can save these ends to make stock, but they’re too tough to eat on their own.

Take the remaining white stalk, cut off the root end, and slice the leek in half lengthwise. If you’re using leek halves intact, hold them under running water, separating the layers slightly to help dislodge the grit (for, say, roasting). Or, if your recipe calls for chopped leeks, like this one does, skip this step and slice your stalks instead. Dunk leek slices in a bowl of cool water, swishing to let grit sink to the bottom. Strain pieces to remove excess water.

Directions:

Preheat Oven to 400

In a large oven-safe sauté pan, heat butter/margarine and 2 tablespoons olive oil over medium heat. When oil gets hot, add leeks and sweat them for 7-10 minutes until they are soft, buttery, and translucent, then add sliced garlic and anchovy and cook for another 2 minutes. When garlic and leeks are softened, add your halved tomatoes and season with salt and pepper and cook for 10 more minutes. If pan starts to look dry, add a small swig of olive oil to help with the moisture. Add your thyme and parsley and then add ¾ cup wine to deglaze the pan and cook for another minute.

Drizzle remaining tablespoon of olive oil over top of fish and season each with salt and pepper, then nestle fish filets in pan with the leeks and tomatoes surrounding it. Give pan a shake to make sure fish isn’t sticking to bottom of pan. Drizzle top of fish with a little olive oil and remaining ¼ cup white wine. Transfer pan to oven and cook until fish is cooked through, about 10-15 minutes, depending on thickness. Top with fresh basil before serving.