Grilled Halibut and Leeks with Mustard Vinaigrette

By Jeanette Terry

Ingredients
  • 1-1/4 pounds fresh or frozen halibut steaks, cut 1 inch thick

  • 2 tablespoons white balsamic vinegar

  • 2 tablespoons coarse-grain mustard

  • 1 tablespoon water

  • 4 teaspoons olive oil

  • 1 clove garlic, minced

  • 4 small leeks

  • 3 cloves garlic, minced

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • Yellow pear-shaped tomatoes, halved (optional)

  • Fresh chives (optional)

Directions
  1. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. Refrigerate fish until needed. In a small bowl, whisk together white balsamic vinegar, mustard, the water, 2 teaspoons of the olive oil, and the 1 clove garlic. Set aside.

  2. Trim roots and cut off green tops of leeks; remove 1 or 2 outer white layers. Wash well (if necessary, cut a 1-inch slit from bottom end to help separate layers for easier washing). Drain. In a medium saucepan, combine leeks and a small amount of water. Bring to boiling; reduce heat. Cover and simmer for 3 minutes. Drain. Brush with 1 teaspoon of the remaining olive oil.

  3. In a small bowl, stir together the remaining 1 teaspoon olive oil, the 3 cloves garlic, the salt, and pepper. Spread evenly over fish; rub in with your fingers.

  4. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning fish and leeks once. Slice leeks into 1/2-inch pieces. Divide fish and leeks among four shallow bowls. Drizzle with vinegar mixture. If desired, garnish with tomato halves and chives.


Nutritional Facts

Servings
4
Calories 231
Total Fat
8g
Saturated Fat
1g
Cholesterol
45 mg
Sodium
331 mg
Carbohydrate
7g
Fiber
1 g
Protein
30 g

spring and summer guide fish/seafood halibut omega 3 gluten free dairy free anti inflammatory grill main dish b vitamins

5 replies

kwawgn
kwawgn 2011-03-29 08:31:31 -0500 Report

Wow That does sound real good. I love fish and am always looking for those great recipes. Thank you for sharing