Poached Halibut with Leek Compote

Name: Poached Halibut with Leek Compote
Yield: Serves 4
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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Appears in Cook's Country December/January 2020

Main Courses

Fish & Seafood

Weeknight

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

Gently poaching the halibut prevents it from overcooking.

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