Poached Halibut with Leek Compote
By America's Test KitchenPublished on October 15, 2019
Time
40 minutes
Yield
Serves 4
Ingredients
1 ½ pounds small red potatoes, unpeeled, halved2 tablespoons unsalted butter, melted, plus 3 tablespoons unsalted butter1 ¼ teaspoons table salt, divided3 tablespoons chopped fresh parsley, divided2 teaspoons grated lemon zest plus 2 teaspoons juice4 (6-ounce) skinless halibut fillets, 1 inch thick¼ teaspoon cayenne pepper, plus extra for seasoning2 pounds leeks, white and light green parts only, halved lengthwise, sliced thin, and wash thoroughly (4½ cups)2 garlic cloves, minced¼ cup white wine 1 cup chicken broth
Before You Begin
Leeks can be sandy, so be sure to wash them thoroughly after slicing. Use small red potatoes measuring 1 to 2 inches in diameter (about the size of a golf ball).
Instructions
- Adjust oven rack to lowest position and heat oven to 425 degrees. Toss potatoes, melted butter, and ½ teaspoon salt together in bowl. Place potatoes on rimmed baking sheet, cut side down. Roast until potatoes are tender, about 25 minutes.
- While potatoes roast, combine 1 tablespoon parsley and lemon zest in bowl; set aside. Sprinkle halibut with cayenne and ½ teaspoon salt. Melt remaining 3 tablespoons butter in 12-inch skillet over medium-high heat. Add leeks, garlic, and remaining ¼ teaspoon salt and cook until leeks have wilted, about 5 minutes. Add wine and cook until nearly evaporated, about 1 minute. Add broth and bring to simmer.
- Reduce heat to medium-low. Place halibut on top of leek mixture and cook, covered, until fish registers 140 degrees, 13 to 15 minutes. Using spatula, transfer halibut to large plate and tent with aluminum foil. Stir lemon juice and remaining 2 tablespoons parsley into leek mixture. Season with salt and extra cayenne to taste. Sprinkle halibut with lemon zest mixture and serve with potatoes and leek compote.
Time
40 minutesYield
Serves 4Ingredients
1 ½ pounds small red potatoes, unpeeled, halved
2 tablespoons unsalted butter, melted, plus 3 tablespoons unsalted butter
1 ¼ 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
¼ 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
¼ cup white wine
1 cup chicken broth
Ingredients
1 ½ pounds small red potatoes, unpeeled, halved
2 tablespoons unsalted butter, melted, plus 3 tablespoons unsalted butter
1 ¼ 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
¼ 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
¼ cup white wine
1 cup chicken broth
Ingredients
1 ½ pounds small red potatoes, unpeeled, halved
2 tablespoons unsalted butter, melted, plus 3 tablespoons unsalted butter
1 ¼ 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
¼ 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
¼ cup white wine
1 cup chicken broth
Why This Recipe Works
Gently poaching the halibut prevents it from overcooking.
Before You Begin
Leeks can be sandy, so be sure to wash them thoroughly after slicing. Use small red potatoes measuring 1 to 2 inches in diameter (about the size of a golf ball).
Instructions
- Adjust oven rack to lowest position and heat oven to 425 degrees. Toss potatoes, melted butter, and ½ teaspoon salt together in bowl. Place potatoes on rimmed baking sheet, cut side down. Roast until potatoes are tender, about 25 minutes.
- While potatoes roast, combine 1 tablespoon parsley and lemon zest in bowl; set aside. Sprinkle halibut with cayenne and ½ teaspoon salt. Melt remaining 3 tablespoons butter in 12-inch skillet over medium-high heat. Add leeks, garlic, and remaining ¼ teaspoon salt and cook until leeks have wilted, about 5 minutes. Add wine and cook until nearly evaporated, about 1 minute. Add broth and bring to simmer.
- Reduce heat to medium-low. Place halibut on top of leek mixture and cook, covered, until fish registers 140 degrees, 13 to 15 minutes. Using spatula, transfer halibut to large plate and tent with aluminum foil. Stir lemon juice and remaining 2 tablespoons parsley into leek mixture. Season with salt and extra cayenne to taste. Sprinkle halibut with lemon zest mixture and serve with potatoes and leek compote.
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