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If you’re looking for a light and nourishing dinner to welcome the arrival of spring, you have to make this Creamy Poached Halibut with Leeks.
Even though you can find them year round, leeks are really at their peak in spring so I love to take advantage of them. They’re part of the allium family along with onions, garlic, scallions, and chives, but they have a mild, slightly sweet flavor that really comes alive when they’re sautéed. Plus, they add such a nice hint of green to whatever they’re cooked with.
This recipe is a one-pan wonder that comes together quickly for busy weeknights—but it’s also elegant enough to serve for a dinner party! It features thick halibut fillets, which are gently poached in a creamy leek sauce made with white wine, heavy cream, seafood stock, and a little bit of Dijon mustard. I like to sprinkle some chopped fresh dill and parsley over the top to garnish and serve with lemon wedges for a little extra brightness!
Ingredients:
- Unsalted Butter
- Shallots
- Leeks
- Garlic Cloves
- Kosher Salt
- Freshly Ground Black Pepper
- Crushed Red Pepper Flakes
- Dry White Wine
- Heavy Cream
- Seafood Stock
- Dijon Mustard
- Lemon Zest
- Halibut Fillets
- Fresh Dill
- Fresh Parsley
- Flaky Salt
- Lemon Wedges
Step-by-Step:
step one: sauté the aromatics
Melt the butter in a large, deep skillet set over medium-high heat. Add the shallots, leeks, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and crushed pepper flakes. Cook, stirring, until the leeks are tender, about 6 minutes.
step two: add the wine
Pour in the white wine and cook until reduced by half, 2 to 3 minutes.
step three: build the sauce
Add the heavy cream, seafood stock, Dijon mustard, and lemon zest. Stir until well combined. Bring to a rapid simmer, about 2 minutes. Immediately reduce to a gentle simmer (about medium-low heat).
step four: season and cook the halibut
Pat dry the halibut filets and season the tops with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Nestle the fish fillets into the sauce and spoon some of the sauce over the tops of the fish. Cover and cook, simmering gently, until the fish has just cooked through and flakes easily with a fork, about 10 minutes.
step five: garnish and serve
Garnish with fresh dill, parsley, and a sprinkle of flaky salt. Serve alone or over rice with lemon wedges for squeezing.
Recipe FAQs:
This would be delicious with cod or salmon!
Yes! Feel free to use low-sodium chicken broth instead.
If you’re craving a light, spring-forward dinner, I just know that you’re going to love this Creamy Poached Halibut with Leeks. Once you try it, leave a comment below and let me know what you think!
looking for more easy fish recipes? try these!
Sheet Pan Miso-Marinated Cod with Broccolini
One-Pan Salmon with Herb Butter Couscous
Creamy Poached Halibut with Leeks
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup halved and thinly sliced shallots
- 2 cups halved and thinly sliced leeks rinsed well (from about 2 medium leeks, white and light green parts only)
- 3 garlic cloves, minced
- 1½ teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon crushed red pepper flakes
- 2/3 cup dry white wine
- 3/4 cup heavy cream
- 1/3 cup seafood stock
- 2 teaspoon Dijon mustard
- zest of 1/2 lemon
- 4 (6-ounce) skinless halibut fillets, pin-bones removed
- 2 tablespoons finely chopped dill
- 2 tablespoons finely chopped parsley
- flaky salt, for serving
- 1 lemon, cut into wedges for serving
Instructions
- Melt the butter in a large, deep skillet set over medium-high heat. Add the shallots, leeks, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and crushed pepper flakes. Cook, stirring, until the leeks are tender, about 6 minutes.
- Pour in the white wine and cook until reduced by half, 2 to 3 minutes.
- Add the heavy cream, seafood stock, Dijon mustard, and lemon zest. Stir until well combined. Bring to a rapid simmer, about 2 minutes. Immediately reduce to a gentle simmer (about medium-low heat).
- Pat dry the halibut filets and season the tops with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Nestle the fish fillets into the sauce and spoon some of the sauce over the tops of the fish. Cover and cook, simmering gently, until the fish has just cooked through and flakes easily with a fork, about 10 minutes.
- Garnish with fresh dill, parsley, and a sprinkle of flaky salt. Serve alone or over rice with lemon wedges for squeezing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
if leeks are not in season, what would you use instead?
You could try it with thinly sliced yellow onions or scallions instead. I haven’t tested it myself but flavor-wise, that would be the closest swap.
what can you sub for the heavy cream?
you could do half-and-half or nutpods original creamer if you need a dairy-free swap!