Poached Halibut with Leek Compote | America's Test Kitchen

Name: Poached Halibut with Leek Compote | America's Test Kitchen
Total time: 40 min
Ingredients: 1 1/2 pounds small red potatoes, unpeeled, halved; 2 tablespoons unsalted butter, melted, plus 3 tablespoons unsalted butter; 1 1/4 teaspoons table salt, divided; 3 tablespoons chopped fresh parsley, divided; 2 teaspoons grated lemon zest plus 2 teaspoons juice; 4 (6-ounce) skinless halibut fillets, 1 inch thick; 1/4 teaspoon cayenne pepper, plus extra for seasoning; 2 pounds leeks, white and light green parts only, halved lengthwise, sliced thin, and wash thoroughly (4½ cups); 2 garlic cloves, minced; 1/4 cup white wine; 1 cup chicken broth

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Our easy method infuses mild white fish with loads of flavor.

Keywords

Fish & Seafood
Weeknight
Main Courses

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Ingredients

1 1/2 pounds small red potatoes, unpeeled, halved
2 tablespoons unsalted butter, melted, plus 3 tablespoons unsalted butter
1 1/4 teaspoons table salt, divided
3 tablespoons chopped fresh parsley, divided
2 teaspoons grated lemon zest plus 2 teaspoons juice
4 (6-ounce) skinless halibut fillets, 1 inch thick
1/4 teaspoon cayenne pepper, plus extra for seasoning
2 pounds leeks, white and light green parts only, halved lengthwise, sliced thin, and wash thoroughly (4½ cups)
2 garlic cloves, minced
1/4 cup white wine
1 cup chicken broth