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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Raisins and vinegar lend sweet-tart appeal to a dish inspired by a classic Italian approach. 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.
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