Braised Halibut with Leeks and Mustard

Name: Braised Halibut with Leeks and Mustard
Yield: Serves 4
Ingredients: 4 (6- to 8-ounce), skinless halibut fillets, 3/4 to 1 inch thick; , Salt and pepper; 6 tablespoons, unsalted butter; 1 pound, leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 1 teaspoon, Dijon mustard; 3/4 cup, dry white wine; 1 teaspoon, lemon juice, plus lemon wedges for serving; 1 tablespoon, minced fresh parsley

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

Main Courses

Fish & Seafood

Weeknight

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.

SERVES4

TIME40 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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