Braised Halibut with Leeks and Mustard for Two | America's Test Kitchen

Name: Braised Halibut with Leeks and Mustard for Two | America's Test Kitchen
Ingredients: 2 (6- to 8-ounce) skinless halibut fillets, 3/4 to 1 inch thick; Salt and pepper; 3 tablespoons unsalted butter; 1 medium leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 1/2 teaspoon Dijon mustard; 1/3 cup dry white wine; 1/2 teaspoon lemon juice, plus lemon wedges for serving; 1/2 tablespoon minced fresh parsley

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Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

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Ingredients

2 (6- to 8-ounce) skinless halibut fillets, 3/4 to 1 inch thick
Salt and pepper
3 tablespoons unsalted butter
1 medium leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1/2 teaspoon Dijon mustard
1/3 cup dry white wine
1/2 teaspoon lemon juice, plus lemon wedges for serving
1/2 tablespoon minced fresh parsley