Leeks are most often used as a flavoring for the main ingredient in a dish, but here they get equal billing. Related to both onion and garlic, they have flavor qualities of each but in a milder form. Grilled and dressed with a mustard-balsamic vinaigrette, they make a lovely side dish. For a little extra green, serve with mâche (also called lamb’s lettuce) or baby spinach if you like.
- Yield: 4 Servings
- Preparation Time: 20 Minutes
- 1¼ 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
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 to 2 cups mâche or baby spinach (optional)
- Fresh chives (optional)
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. Chill fish until needed. In a small bowl whisk together vinegar, mustard, the water, 2 teaspoons of the olive oil, and the 1 clove garlic. Set aside.
- 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. Pat dry. Brush with 1 teaspoon of the remaining olive oil.
- 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.
- For a charcoal or gas grill, place fish and leeks on the greased rack of an covered grill directly over medium heat. Grill for 8 to 12 minutes or just until fish flakes when tested with a fork, gently turning fish and leeks once. Cut leeks into ½-inch pieces. Divide fish and leeks among 4 shallow bowls. Drizzle with vinegar mixture. If desired, serve with greens and sprinkle with chives.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.