{"id":721,"date":"2017-12-13T15:40:47","date_gmt":"2017-12-13T23:40:47","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=721"},"modified":"2023-10-12T17:36:21","modified_gmt":"2023-10-12T17:36:21","slug":"braised-halibut-with-leeks-and-mustard","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2017\/12\/13\/braised-halibut-with-leeks-and-mustard\/","title":{"rendered":"Braised Halibut with Leeks and Mustard"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 4 Servings<\/h5>\n<h6 style=\"text-align: center;\">Adapted from ATK<\/h6>\n<p>Spring 2017: This was featured on an episode of America\u2019s Test Kitchen. It looked so tasty I made the next week. I think they went for 135\u00b0F, but I prefer fish more cooked through. I\u2019m sure I hit at least 140\u00b0F. It makes a flavorful dish.<\/p>\n<ul>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">6 oz boneless, skinless halibut<\/span><\/li>\n<li><span class=\"quantity\">6<\/span><span class=\"ingredient-name\">TBS Butter<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb cleaned sliced Leeks, white and pale green part only, about 3 cups<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp Dijon mustard<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp salt<\/span><\/li>\n<li><span class=\"quantity\">\u00be<\/span><span class=\"ingredient-name\">cup dry white wine<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp lemon juice<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS chopped parsley<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Fish spatula\/ turner is very useful to get fish out of pan<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nPrep:<\/strong><br \/>\nRemove the root end of the <strong>leeks.<\/strong> Cut the tops of the <strong>leeks<\/strong> where they start to turn <strong>dark green.<\/strong> Save the top for <strong>stock.<\/strong> Split the <strong>white<\/strong> and <strong>pale green<\/strong> part of the <strong>leeks<\/strong> in half and slice thinly. Rinse in <strong>cold water<\/strong> very well.<\/p>\n<p><strong>Cook:<\/strong><\/p>\n<p>Melt <strong>butter<\/strong> in a skillet over medium heat. Add <strong>fish,<\/strong> skin side up and cook 3 minutes. Remove <strong>fish<\/strong> to plate.<\/p>\n<p>Add <strong>leeks<\/strong> to <strong>butter<\/strong> with 1\/2 tsp <strong>salt<\/strong> and 1 tsp <strong>Dijon mustard.<\/strong> Saut\u00e9 <strong>leeks<\/strong> for 3-4 minutes until softened. Add <strong>wine.<\/strong><\/p>\n<p><strong>Bake:<\/strong><\/p>\n<p>Return <strong>fish<\/strong> to top of <strong>leeks,<\/strong> skin side down. Cover and cook for 10-14 minutes until <strong>fish<\/strong> is 135-140\u00b0F.<\/p>\n<p>Remove <strong>fish<\/strong> and <strong>leeks<\/strong> to platter, cover.<\/p>\n<p>Reduce <strong>sauce<\/strong> 3-4 minutes, add <strong>lemon juice,<\/strong> season with <strong>salt<\/strong> and <strong>pepper.<\/strong><\/p>\n<p>Pour <strong>sauce<\/strong> over <strong>fish<\/strong> and sprinkle with fresh chopped <strong>parsley.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Servings Adapted from ATK Spring 2017: This was featured on an episode of America\u2019s Test Kitchen. It looked so tasty I made the next week. I think they went for 135\u00b0F, but I prefer fish more cooked through. I\u2019m sure I hit at least 140\u00b0F. It makes a flavorful dish. 46 oz boneless, skinless halibut 6TBS Butter 1lb cleaned sliced Leeks, white and pale green part only, about 3 cups 1tsp Dijon mustard \u00bdtsp salt \u00becup dry white&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2017\/12\/13\/braised-halibut-with-leeks-and-mustard\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2478,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[115,130,146,216],"class_list":["post-721","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-fish","tag-halibut","tag-leeks","tag-seafood"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/HalibutLeeks.jpg?fit=268%2C268&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/721","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=721"}],"version-history":[{"count":4,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/721\/revisions"}],"predecessor-version":[{"id":52777,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/721\/revisions\/52777"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2478"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=721"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=721"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=721"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}