Grilled Halibut and Leeks with Mustard Vinaigrette

By Jeanette Terry

  • 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)

  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

Calories 231
Total Fat
Saturated Fat
45 mg
331 mg
1 g
30 g

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5 replies

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