Braised Halibut with Leeks and Mustard

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Appears in Cook's Illustrated March/April 2015, America's Test Kitchen TV

Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

SERVES 4

TIME 40 minutes

has video

WHY THIS RECIPE WORKS

When it comes to methods for cooking fish, braising is often overlooked. But this approach, which requires cooking the fish in a small amount of liquid so that it gently simmers and steams, has a lot going for it: As a moist-heat cooking me...

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