Seared Halibut with Creamy Mustard Leeks – Recipe!

If there’s one thing I like to eat regularly it’s seafood and right now there are some terrific halibut to enjoy.  My seared halibut with creamy mustard leeks is super easy to put together and tastes like something you would enjoy in a restaurant.  The combination of sweet halibut with soft and savory leeks in a creamy mustard sauce is simply spectacular.

This one pan wonder is so quick to make and it begins by buying seafood that looks plump, pinkish-white in color and smells like the sea.  Cooking halibut fillets in a pan is easy to do, however if your fish is on the thin side, be careful not to over cook it because you want it to remain juicy on the inside.  Fresh leeks make the best sauce for fish and are super decadent in a creamy mustard sauce — it gives them a velvety texture.  The entire dish is done in less than 15 minutes and I recommend to serve it alongside rice or noodles straight out of the pan.

Ingredients

4 halibut fillets, about 5 ounces each

1 tablespoon butter

2 large leeks, washed and sliced into half moons

1/2 cup white wine

2 heaping teaspoons Dijon mustard

1/2 cup cream

salt & pepper

oil for cooking

parsley sprigs, optional

(Serves 4)

To Prepare:

1. In a large non-stick skillet, add 2 teaspoons oil and place over medium heat.  After 2 minutes, add the halibut fillets.  Sear first side for 3 minutes, flip and lower heat to medium-low.  Cook for 4 minutes, more if fish is thicker.  Remove onto a plate and set aside.
2. In same pan, add butter to melt.  Add leeks and sauté over medium heat for 4 minutes, stirring occasionally.
3. Add wine and stir.  Cook for 2 minutes to mostly evaporated.  Make a well in the center and add mustard and cream.  Stir to combine then, fold into leeks.
4. Cook leeks in cream mixture for 2 minutes, then add fish back into pan.  Spoon leek sauce over top and cook for 1 minute.  Add parsley to garnish and serve.  Enjoy!