Grilled Halibut and Leeks
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Grilled Halibut and Leeks
| Thu, 07-19-2007 - 8:03am |

Grilled Halibut and Leeks with Mustard Vinaigrette
Prep Time: 20 mins Cook Time: 8 mins Total Time: 28 mins
Ingredients
- 1 1/4 pounds fish, halibut steaks
- 2 tablespoon vinegar, white balsamic
- 2 tablespoon mustard, coarse-grain
- 1 tablespoon water
- 4 teaspoon oil, olive
- 4 clove(s) garlic, minced
- 4 small leek(s)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper, black ground
- yellow pear-shaped tomatoes, halved (optional)
- chives
Preparation
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. Refrigerate fish until needed. In a small bowl, whisk together white balsamic vinegar, mustard, the water, 2 teaspoons of the olive oil, and the 1 clove garlic. Set aside.2. 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.
3. 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.
4. Place fish and leeks on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning fish and leeks once. Slice leeks into 1/2-inch pieces. Divide fish and leeks among four shallow bowls. Drizzle with vinegar mixture. If desired, garnish with tomato halves and chives.


